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Spinach Falafel
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5 from 5 votes

Baked Spinach Falafel

Ground chickpeas, fresh spinach, and oat flour mixed with flavorful herbs and spices rolled into balls and baked to perfection make for the ideal mid-day snack!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 115kcal
Author Ligia Lugo


  • 2 cups chickpeas, canned drained and rinsed
  • 1 tsp cayenne pepper
  • ¼ tsp black pepper
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1 tsp coriander powder
  • 1 tbsp dried parsley
  • 1-2 cloves garlic
  • 2 tbsp lemon juice
  • 2 cups fresh spinach
  • ¼ cup oat flour
  • Lemon tahini sauce to serve with


  • Preheat the oven to 375F.
  • Line a baking sheet with parchment paper.
  • Add chickpeas, cayenne pepper, black pepper, cumin, salt, coriander, parsley, lemon juice, spinach, and oat flour in a food blender or a food processor.
    Spinach Falafel Mix in processor
  • Process the ingredients until almost smooth, but not a paste. Let it have some coarse texture.
    Spinach Falafel
  • Shape the mixture into falafel balls and arrange on a baking sheet. You can brush them with oil or bake as they are.
    Spinach Falafel bake
  • Bake for 20 minutes, flipping halfway through.
  • Serve warm, drizzled with lemon tahini sauce.
    Spinach Falafel


Calories: 115kcal | Carbohydrates: 18g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 826mg | Potassium: 281mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1644IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 2mg