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!
- 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.
Process the ingredients until almost smooth, but not a paste. Let it have some coarse texture.
Shape the mixture into falafel balls and arrange on a baking sheet. You can brush them with oil or bake as they are.
Bake for 20 minutes, flipping halfway through.
Serve warm, drizzled with lemon tahini sauce.
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