Unfortunately for my wallet, the closest grocery store to my house is Whole Foods. And while I’m usually pretty good at limiting my Whole Foods purchases to locally sourced milk and the occasional bag of vegan gummies, every once in awhile I’ll treat myself to a salad at the salad bar. My favourite thing to add is their baked green falafels, so I decided it was time to make these at home!
These falafels are so good. And so good for you! They’re vegan, gluten-free, and packed with spinach for extra vitamins. Plus they’re baked, but they turn out nice and crispy on the outside. They’re super easy to make too – the whole process takes less than an hour.
Serve these on top of your favourite salad, or nestled in a warm pita with veggies and tahini. The perfect vegan lunch!
Makes about 10 falafels
1 can chickpeas, rinsed and drained
3 cloves garlic, minced
juice of one lemon
1 1/2 tbsp tahini
1/4 tsp cumin
1/4 tsp chili powder
salt and pepper
3 cups baby spinach
Preheat oven to 375 and line a baking sheet with parchment paper.
In a food processor, blend chickpeas, garlic, lemon juice, tahini, cumin, chili powder, salt, and pepper until smooth and combined. Add spinach and pulse until blended.
Form into patties and flatten slightly on baking sheet. Bake 20 minutes, carefully flip, and bake another 15-20 minutes.