Power-Packed Spinach Falafel – Crispy, Vegan & Middle Eastern Inspired

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Power-Packed Spinach Falafel – Crispy, Vegan & Middle Eastern Inspired

Yield: 4

These spinach falafel are crisp on the outside, soft on the inside and packed with plant-based protein. A vibrant twist on a Middle Eastern classic, they’re perfect for wraps, mezze platters or dipping into creamy hummus.

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Ingredients

• 2 × 400 g tins chickpeas, drained and rinsed
• Juice of 1 lemon
• 1 tbsp rose harissa (or to taste)
• 1 tbsp tahini
• ½ tbsp allspice
• 1 large handful fresh spinach, finely chopped
• Salt, to taste
• Vegetable oil, for frying

Instructions

1. Add the chickpeas and lemon juice to a food processor and blitz until nearly smooth.
2. Add the harissa, tahini, allspice, spinach and salt. Pulse again until the mixture is smooth and well incorporated but still holds some texture.
3. Using your hands, shape the mixture into roughly tablespoon-sized balls, pressing firmly so they hold together.
4. Heat the oil in a deep frying pan over a medium heat.
5. Fry the falafel, turning halfway through, until golden brown on all sides.
6. Remove carefully from the oil and place on kitchen paper to drain.
7. Serve hot or cold, on their own, dipped into hummus, or wrapped in flatbread.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 175Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 4gSodium: 261mgCarbohydrates: 26gFiber: 7gSugar: 4gProtein: 8g

Spinach Falafel – A Vibrant Twist on a Middle Eastern Classic

Falafel is one of those rare dishes that feels both humble and iconic. Crisp on the outside, tender and aromatic on the inside, it has travelled from street food stalls in the Middle East to cafés, markets and home kitchens all over the world. This spinach falafel recipe offers a fresh, modern twist on the classic, adding extra colour and nutrition while keeping the dish’s soul intact.

The Origins of Falafel

The origins of falafel are hotly debated, but many food historians agree that it likely originated in Egypt. Early versions were made with fava beans and eaten by Coptic Christians during Lent as a hearty meat-free alternative. As the recipe spread throughout the Middle East, chickpeas gradually replaced fava beans, particularly in Lebanon, Palestine, and Israel.

Today, falafel is widely regarded as one of the most recognisable Middle Eastern foods, celebrated for its simplicity, affordability and deeply satisfying flavour. Its popularity has grown with the rise of plant-based diets, as falafel is naturally vegan.

You can explore more about falafel’s historical roots on BBC Travel, which dives into its cultural significance across the region.

Why Spinach Is a Brilliant Addition

Traditional falafel often relies on parsley and coriander for freshness, but spinach makes an excellent alternative. Its mild flavour allows the spices and tahini to shine, while adding moisture and a subtle earthy note. Spinach also gives falafel a vibrant green colour, making it visually appealing when served as part of a mezze platter or wrapped in flatbread.

From a nutritional perspective, spinach is a powerhouse ingredient. It blends seamlessly into the chickpea base, making it ideal for anyone looking to increase their vegetable intake without sacrificing flavour or texture.

Health Benefits of Spinach Falafel

While falafel is usually fried, it still offers several nutritional benefits when enjoyed as part of a balanced diet. Chickpeas are rich in plant-based protein and dietary fibre, helping to support digestion and keep you feeling fuller for longer. They’re also a good source of iron, magnesium and complex carbohydrates.

Spinach contributes vitamins A, C and K, as well as folate and iron. When paired with lemon juice, the vitamin C helps improve iron absorption, making this dish especially beneficial for those following a vegan diet. Tahini adds healthy fats and calcium, supporting bone health.

For a deeper look into the health benefits of chickpeas, Healthline offers an excellent overview backed by nutritional science.

Fun Facts About Falafel

Falafel is as interesting as it is delicious. Traditionally, it can be eaten hot or cold, making it perfect for packed lunches and picnics. In many Middle Eastern countries, falafel is enjoyed for breakfast, often tucked into flatbread with salad and pickles. It’s also one of the most popular vegan street foods globally, long before “plant-based” became a trend.

Another fun fact: falafel is often shaped differently depending on the country. In Egypt, it’s commonly flatter, while in the Levant it’s usually rolled into small balls.

What Is Falafel Usually Served With?

Falafel is incredibly versatile and pairs beautifully with a wide range of accompaniments. It’s most commonly served in pita or flatbread with hummus, tahini sauce, crisp salad and pickled vegetables. It also works well as part of a mezze spread alongside dips and small plates.

For inspiration, try serving these spinach falafel with:

• Creamy hummus
• Smoky baba ganoush
• Vegan tzatziki
• Marinated olives and warm flatbreads

A Timeless Vegan Favourite

Falafel’s enduring popularity lies in its adaptability. It’s budget-friendly, naturally vegan, and endlessly customisable. Adding spinach is a simple way to modernise the recipe while boosting its nutritional profile. Whether you enjoy it wrapped, dipped or served as a starter, spinach falafel remains a shining example of how plant-based food can be both nourishing and deeply comforting.