• Bari Stricoff, MSc, RDN

Spinach Falafels

Updated: Mar 2, 2018

After several requests on my Instagram, I am sharing my new “Spinach Falafel” recipe! To be completely honest, I made this recipe up on a whim after a comment my boyfriend made. For those of you who don’t know, I legit think everything about my boyfriend is PERFECT – except his food choices, haha. He is not a vegetable eater, which is the source of all the arguments we ever have, yet he is making a tremendous effort to like all things green (yay).

We were having a casual dinner at Nandos –  him, with a plain double chicken pita (no tomato, sauce, salad, etc.) and I, with a butternut squash and sweet potato burger. I somehow managed to convince my partner to try my [vegan] burger – probably because I promised to split a McFlurry with him on the way home lol. Anyways…HE WAS A FAN!

He then decided he MIGHT enjoy things like bean burgers and falafels, with plenty of vegetables, if they were packed with flavour and spices... so in the words of Barney Stinson, “challenge accepted”.

He has enjoyed spinach in the past, and since it is quite a mild vegetable, I decided on spinach falafels. I made them for him along with a hoisin roast pork loin and Asian-style noodles. Unfortunately, he wasn’t a massive fan hahaah, but I sure was! He did, however, enjoy the falafels more when dipped in a homemade harrisa mayo…so there is hope!

I, on the other hand, thought I hit the jackpot with these babies!!! I put them in a Buddha Bowl with some roasted sweet potato wedges, Brussel sprouts, avocado and a tomato/pepper/cucumber salad. I will definitely make these again!!

Feel free to leave any feedback :)


  • 1 15 oz. can of chickpeas, rinsed and drained

  • 2 cloves garlic

  • 1 TBS tahini

  • 4 cups packed spinach

  • 1 egg (can substitute flax egg for vegan option)

  • 1/2 cup rolled oats (can sub flour)

  • Juice of ½ lemon + zest

  • ½ cup chopped parsley

  • ½ cup chopped cilantro (coriander)

  • 1 TBS. cumin

  • 1 tsp. turmeric

  • 1 tsp. ground coriander

  • 1 TBS. smoky paprika

  • Salt and pepper to taste

*If your batter is too wet, add either rolled oats or the flour of your choice (whole wheat, almond, chickpea, etc.)

*I also like to let my batter chill in the fridge for an hour before baking


  • Preheat oven to 400 F or 210 C

  • Line baking tray with foil or parchment paper and spray lightly with olive oil

  • Blend all ingredients into a food processor

  • Roll batter into little balls or desired shape and place on tray. Spray the top lightly with olive oil to get them crispy

  • Bake for 30 minutes, let them cool and enjoy! You may want to rotate the baking tray or flip the falafels half way

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