This Baked Spinach Falafel Pita is so good and makes for a quick and healthy lunch or dinner. I didn’t know this until recently but falafel is actually really easy to make at home. Besides soaking the chickpeas overnight (a critical step that can’t be skipped), it takes a total of 30 minutes! And not only is it easy to make at home, it is also healthier than getting it out at restaurants, especially since restaurants cook the falafel in a traditional way which involves deep frying. This recipe bakes or air fries the falafel making it crispy without all the extra oil. The recipe also packs in a bunch of spinach, making it veggie and nutrient-packed.
How to make spinach falafel?
- Soak dried chickpeas for 24 hours. While the soaking method is time consuming and a bit of a pain for those who want something quick, using dried chickpeas is a must! It not only tastes better, but it allows for a better texture so that you do not have to use any flour in this recipe. It is also the authentic way to make falafel. Trust me, it’s necessary.
- Blend everything together in the food processor. I like my falafel smoother, rather than chunky. So I blend until the mixture is a coarse meal texture.
- Place mixture in the fridge for at least an hour. Ugh, so you’re telling me I have to wait another hour to make this falafel? Yup! This step can’t be skipped either because it allows the mixture to come together and prevents the falafel from becoming crumbly. Just like the soaking, this step is necessary to form the best falafel.
- Roll the falafel mixture into small bite-sized balls. You can smush them down to form more of a patty, but I would warn against doing that too much because you still want the falafel to be nice and fluffy.
- Bake in the oven, but first brush the tops of each falafel with avocado or olive oil. This allows the tops to become nice and crispy, so it tastes more like fried falafel than mushy, baked falafel.
- Flip the falafel halfway through baking. This allows both sides of the falafel to get nice and crispy.
What to serve with the Baked Spinach Falafel?
- Garlic Tahini Sauce. It’s smooth, creamy, garlicky, and oh so tasty.
- Harissa. I like to do just plain harissa, but if you’re feeling fancy you can make a sauce out of garlic, lemon, olive oil, and harissa.
- Pickled red onions. They add brightness and acidity to the falafel.
- Cucumbers. Drizzle sliced cucumbers in some EVOO, lemon juice, and salt.
- Mint, parsley, dill, or any other herbs that suit your fancy.
- Wrap that sh*t up in pita. It’s delicious. I love using Joseph’s Flax, Oat Bran & Whole Wheat Flour Pita
If you make this Baked Spinach Falafel Pita with Garlic Tahini Sauce, feel free to leave a comment or share it with me on instagram at @thenutritionfiend or Pinterest at @leangreennutrit. I love hearing from you guys. Cheers!
Baked Spinach Falafel Pita with Garlic Tahini Sauce
Ingredients
Baked Spinach Falafel Pita
- 1 cup Dried Chickpeas soaked for 24 hours
- 1 heaping cup Spinach
- 1/2 Small Onion chopped
- 4 cloves Garlic chopped
- 1/3 cup Parsley chopped
- 1/4 cup Cilantro chopped
- 1 teaspoon Salt
- 1/4 teaspoon Baking Soda
- Pickled Onions to top
- Sliced cucumbers to top
- 2 tablespoon Harissa to top
- Extra parsley, cilantro, or mint to garnish
- 6 Pita Bread
Garlic Tahini Sauce
- 1/4 cup Tahini
- 2 tablespoons Lemon Juice
- 2 cloves Garlic minced
- 1 teaspoon Honey
- Salt and Pepper to taste
Instructions
Baked Spinach Falafel
- Soak chickpeas in a large pot of water for 24 hours.
- Rinse and drain the soaked chickpeas and add to a high-speed food processor.
- Add in all of the other ingredients to the food processor and blend until the falafel mixture has reached a coarse meal consistency. Add salt to taste. Place the falafel mixture into the refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Remove the falafel mixture from the refrigerator and use a spoon or cookie scoop to form small, bite-sized balls. Place the falafel onto the baking sheet and brush the tops with avocado or olive oil. Bake for 20-25 minutes until crispy, flipping halfway through.
- Once the falafel is done baking, serve on top of pita bread with garlic tahini sauce, pickled onions, cucumbers, herbs, harissa, and any other toppings you prefer.
Garlic Tahini Sauce
- Whisk all ingredients together in a small mixing bowl. Mix in 1/4 cup of water to thin out the sauce. If you would like the sauce to be thinner, add more water a tablespoon at a time, until the sauce has reached your preferred consistency. Salt and pepper to taste.
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