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Spinach Falafels (Baked, Oil-Free, Gluten-Free)

May 14 by Nara 6 Comments

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My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

These Spinach Falafels are tender on the inside and crispy on the outside. Sneak in your daily greens into this amazing dish which is great both as an appetizer and as an entrée!

Another twist on classic falafels! If you’ve been with me for a while, you know how much I love falafels! There’re just so versatile. They make excellent leftovers. Don’t get soggy in your lunch the next day. Freeze well. Can be eaten as an appetizer or as a main dish. And the list goes on…

For this recipe, we’ll be introducing spinach as our star ingredient. If you’re all about making things healthy and trying to squeeze in those greens (such as spinach) into your meals, then this spinach falafel recipe is for you!

Plan a week+ of meals that your whole family is happy with!

Grab your FREE 3-step guide that will show you how to meal prep for your whole family in less than 15 minutes.

Spinach in salads is great. But you can only eat so much of it. Then you turn to green smoothies. It’s awesome for a while and then you get tired of that too (not tired forever, just for a while 😉 ) The next step is to incorporate spinach into meals where they complement the dish without spoiling the taste.

P.S. Plan a week+ of meals that your whole family is happy with! Get your free 3-Step Vegan Meal Prep Guide

My beet falafels were such a hit, even with my hubby who is not a vegan. After making beet falafels, I thought why not experiment with various veggies in my falafels?! Makes sense, right? So, I opened my fridge and hunted for ingredients to use that I already have (not going to the grocery store on a Friday night!). Spinach was staring right at me! I fearlessly grabbed it and started prepping this spinach falafel recipe.

P.S. Plan a week+ of meals that your whole family is happy with! Get your free 3-Step Vegan Meal Prep Guide

The presence of spinach helps make these falafels tender on the inside. The moisture from spinach gets released into the chickpeas as they’re baking, infusing them with flavor. I must say that you should probably double or triple this recipe because it’s just that good! These spinach falafels store very well in the fridge for a week and will save you on cooking time throughout the week. #mealprepgoals

Plan a week+ of meals that your whole family is happy with!

Grab your FREE 3-step guide that will show you how to meal prep for your whole family in less than 15 minutes.

Here are some sauces that go well with these spinach falafels:

  • Plain unsweetened non-dairy yoghurt (I like Forager Project cashew yoghurt)
  • Simplefit Tahini Dressing
  • Creamy Avocado Dressing
  • Easy Vegan Tzatziki Sauce

Let’s get falafeling!

If you make this recipe, let me know! Leave a comment, rate it and don’t forget to hashtag #simplefitvegan on Instagram!

P.S. Plan a week+ of meals that your whole family is happy with! Get your free 3-Step Vegan Meal Prep Guide

Vegan Spinach Falafels
Print
Spinach Falafels (Baked, Oil-Free, Gluten-Free)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Baked, oil-free and gluten-free Spinach Falafels that are tender on the inside and perfectly crispy on the outside!

Course: Appetizer, Main Course
Cuisine: Mediterranean
Keyword: falafels
Author: Simple Fit Vegan
Ingredients
  • 1 can chickpeas, drained (approx. 1 ½ cup)
  • 2 cups fresh spinach
  • 1/2 cup red onion, chopped
  • 2 fresh garlic cloves
  • 1/2 tsp sea salt
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 tbsp gluten-free oat flour, (aka ground oats)
Instructions
  1. Preheat oven to 375F.

  2. Add all ingredients including spices into a food processor or a blender and blend together. Depending on your food processor/blender you may have to pause and mix the ingredients a few times.
  3. Transfer into a bowl and scoop 1 ½ tbsp of mixture and start forming falafel patties. Note: if the mixture is still runny and patties aren’t forming properly, add more oat flour 1 tbsp at a time. If the mixture is too flaky then add 1 tbsp of water at a time.

  4. Place the falafels on a baking sheet and bake for 20 mins.

  5. Serve with tahini sauce or vegan tzatziki sauce.
  6. Store in the fridge for up to 5 days or freezer for up to 1 month.
Recipe Notes

Nutritional Information (for 1 falafel):   Calories: 47   Fat: 0.8 g   Saturated fat: 0.1 g   Carbohydrates: 8 g   Dietary Fiber: 2 g   Sugar: 1.2 g   Sodium: 84 mg   Protein: 2.5 g 

Plan a week+ of meals that your whole family is happy with!

Grab your FREE 3-step guide that will show you how to meal prep for your whole family in less than 15 minutes.

Click Below to Pin

Authentic, easy, and tasty Spinach Falafel recipe. It's vegan, freezer-friendly, and baked for a healthy twist. Save this recipe as it will become your favorite go-to vegan lunch and dinner!  P.S. It's also perfect for meal-preps! #falafel #vegan #veganrecipe #plantbased

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

Filed Under: Entrees, Recipes

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Reader Interactions

Comments

  1. katw

    April 10 at 5:02 pm

    Can I use regular all purpose flour instead of oat flour (I don’t need it to be vegan or gluten free)???

    Thanks!

    Reply
    • Nara

      April 10 at 5:29 pm

      You absolutely can! I’d try 1 tbsp at a time and see how your mixture looks. If you add too much flour, falafels may come out a bit dry.

      Reply
  2. Bo Sung

    June 6 at 6:24 am

    Thanks for the nice recipe!
    If I use soaked chickpeas (not cooked), I guess I just need to increase baking time, right? What do u think?

    Reply
    • Nara

      July 20 at 10:32 pm

      Hi Bo Sung, sorry for the late reply here! I don’t this recipe will work with uncooked chickpeas. The texture may come out grainy too. Authentic falafel are in fact made with uncooked chickpeas but for these recipes, you may need to add baking powder and modify liquid ratio.

      Reply
  3. Tracy

    October 13 at 1:03 pm

    Could you do these in a dehydrate ,if so what temperature and for how long .

    Reply
    • Nara

      October 26 at 11:58 am

      Hi Tracy, I have never used a dehydrator so can’t be much of a help here. Sorry!

      Reply

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