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There are a few spinach falafel on a white plate with a vegan tzatziki in a white bowl with sliced cucumber.

Spinach falafel - Vegan and Oven baked

These healthy and crispy falafel are such a delicious way to eat more beans. They are breaded and then oven baked, which make them perfectly crispy on their outside and tender on their inside. Top a rice bowls and salads with these falafel or stuff sandwiches and wraps with them, they are so versatile! Also perfect as finger food for kids.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings 14 falafel
Author plantbasedjess


  • Food processor


For the breading:

  • ½ cup whole wheat flour
  • 3 tbsp flax meal (ground flax seeds)
  • ¾ cup water
  • 1 cup whole wheat breadcrumbs

To make the falafel:

  • 2 x 15.5 oz canned chickpeas - drained and rinsed
  • 2 tbsp fresh lemon juice
  • 3 tbsp tahini
  • 2 tsp garlic - crushed
  • 2 packed tbsp fresh dill
  • ½ tsp salt
  • 3 packed cup fresh spinach


  • Pre-heat the oven at 375°. Line a baking sheet with parchment paper.
  • In a first medium size shallow bowl, add the whole wheat flour with some salt and pepper and mix.
  • In a second medium size shallow bowl, combine the flax meal with the water and mix well to remove all the clumps. Let sit until ready to use, for about 10 minutes. The texture will be very slimy like beaten eggs.
  • In a third medium size shallow bowl, add the breadcrumbs with salt and pepper to taste. Mix.
  • In a food processor, add the chickpeas (dry them as much as you can before), lemon juice, tahini, garlic, dill, salt and pepper. Process until you reach a very smooth texture. Transfer to a medium bowl.
  • In a large pan, cook the spinach at low-medium heat until wilted (it should take about 5 minutes). Add a tablespoon or 2 of water so it doesn't burn and watch carefully while mixing constantly. Transfer to a cutting board, pat dry with paper towel if you added water and chop the cooked spinach in small pieces. Then, transfer to the chickpea mixture and mix well.
  • Mesure about 2 packed tbsp of the chickpea mixture and form a ball rolling it in between your hands.
  • First, completely cover the ball with the whole wheat flour. Then cover the balls with the flax seed mixture. Finally, cover the ball with the breadcrumb mix making sure it's covering its complete surface.
    The balls will be soft at this point and they will lose on their perfect round shape a bit, just try to be gentle. I usually roughly re-shape them while covering with the breadcrumb mix in the last step. Transfer the ball on the parchement paper and keep going until you used all the chickpea dough. After the breading, the balls should roughly be about the size of a large lime.
  • Press gently on the balls with a fork to form a small patty shape as shown in the picture (the croquettes will be cracking on the edges, but that's fine!). The patty should be about ½ to ¾ of an inch thick, so do not press too much.
  • Cook in the oven for 15 minutes. Then, flip the falafel with a spatula (they will still be soft at this point) and cook for 15 more minutes. Let sit on the baking sheet for 5 minutes before eating.
  • Serve while still warm with this tzatziki or the sauce of your choice.
  • You can store the falafel in the fridge for about 3-4 days, but they will lose on their crispiness after storage.