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Spinach Falafels

This version of Falafels has more protein because of the chia seeds and is cooked in healthy fats that stay stable at high temperatures.

Spinach Falafels

Preparation: 10 minutes (plus overnight soaking)

Cooking time: 15 minutes

Makes between 15-20 Falafels (depending on size)


  • 200 g dried chickpeas

  • 1 l filtered water

  • 1 tablespoon apple cider vinegar

  • Bunch of fresh spinach, chopped

  • 1 onion, chopped

  • 3-4 cloves garlic, chopped

  • 2 tablespoons chia seeds

  • 1 teaspoon sea salt

  • 1 teaspoon baking powder

  • 4 tablespoons organic unrefined coconut oil (or olive oil)


  • Soak chickpeas in the water and vinegar overnight at room temperature.

  • Drain chickpeas and rinse well.

  • Place in food processor and pulse until fine.

  • Add the spinach, onion, garlic, chia seeds, salt and baking powder and pulse until well combined.

  • Form small patties with your hands.

  • Heat 2 tablespoons of oil and fry half the patties until golden - about 2-3 minutes each side.

  • Drain on paper towels

  • Repeat with the second half.

Nutrition (per 3 Falafels):

Calories 323 ; Fat 17 g;  Sat. Fat 8 g; Carbs 35 g; Fiber 11 g; Protein 16 g

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