Vegan Curry Spinach Falafel
These baked curry spiced spinach falafel are vegan and gluten-free. They are easy to make, healthy, and bursting with flavor.
Servings: 4 servings
Calories: 130kcal
Ingredients
- 2 cups (or one 15 ounce can, drained) chickpeas
- 1 heaping cup fresh spinach, packed (about one large handful)
- ½ small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons lime juice (about 1 medium lime)
- 1 tablespoon tahini (can be subbed with oil)
- 2 teaspoons curry powder
- ½ teaspoon turmeric
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 degrees F. Combine all ingredients in a food processor. Blend into a chunky mixture. The ingredients should be mostly broken up, but not turned into a paste. It will be hard to form into balls if it gets broken down too much, so be careful not to overblend.
- Divide the mixture into 12 balls. Flatten the balls into discs with the palm of your hand. Place on a parchment paper lined baking sheet. Bake for 20-25 minutes, flipping halfway through. The falafels are very delicate, so be careful when flipping.
- Store leftovers in the fridge for up to 5 days.
Notes
Falafel is delicate. You can add ¼ cup all purpose-flour to make them less delicate (flour helps with binding), but I prefer to omit this step. You can also let the mixture rest in the fridge for 1-2 hours prior to shaping, so that the dough firms up. I am impatient, so I usually bake right away.
Nutrition
Serving: 4falafel | Calories: 130kcal | Carbohydrates: 55g | Protein: 6g | Fat: 4g | Sodium: 191mg