Description
Make this vegan spiced spinach falafel recipe for an easy vegan dinner ready in 30 minutes! Packed with spinach (that kids… and adults! can’t taste) and bursting with flavorful spices, this healthy oil free falafel recipe with canned chickpeas uses no traditional flour either, making them gluten free and paleo as well. Serve them covered in the following quick vegan tzatziki sauce, which can be prepared while the falafel patties cook.
Ingredients
Falafel
- 4 Cups firmly packed baby spinach
- 2 cans chickpeas, drained and rinsed
- 3 Tbsp coconut flour*
- ½ Cup rough chopped white or yellow onion
- 1 heaping Tbsp chopped garlic, or 6 whole cloves
- 1 Tbsp cumin
- 1 Tbsp dried parsley
- ¼ tsp cayenne
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp paprika
- ½ tsp coriander
- 3 Tbsp fresh lemon juice
Tzatziki Sauce
- 1 5.3oz container plain, unsweetened cashew or coconut yogurt*
- 1 large english cucumber (or 3-4 persian or 1 medium slicing cucumber)
- ¼ tsp salt
- 1 tsp chopped garlic (about 2 cloves)
- 1 tsp dried dill
- 1 ½ Tbsp lemon juice
Instructions
Falafel
- Process spinach in a large food processor until its volume has been greatly reduced.
- Add remaining ingredients. Process until a smooth, malleable consistency is reached. The mixture should stick together and be firm enough to form into patties but still feel very moist.
- If the mixture is too thick or dry, add some water or more lemon juice. If the mixture is too runny, add some more coconut flour.
- Scoop with a spoon or ice cream scoop. Form into patties (like small, slightly thick pancakes)
- Cook on griddle at 300F, 7-8 minutes per side, until browned.
- Make vegan tzatziki sauce (below) while your healthy spinach falafel patties cook
Tzatziki Sauce
- Slice your cucumber(s) and remove seeds with a spoon. English or Persian cucumbers are preferred (they are less bitter and the skin thinner and less waxy); however, a normal slicing cucumber will still be delicious if that’s what’s available!
- Leaving the skin on, run the cucumber(s) through the rinsed out food processor, using a medium or fine grater disc (LINK?). Alternately, grate the cucumber(s) by hand.
- Using a few paper towels, squeeze the grated cucumber to remove as much excess moisture as possible.
- Combine all ingredients in a bowl. Chill in the fridge until ready to serve.
Notes
*You can swap the non-dairy yogurt for full-fat greek yogurt. This will result in a delicious, creamy homemade tzatziki but will no longer be vegan or strictly paleo. Choose whatever unsweetened plain yogurt (no flavors or added sugars regardless of non/dairy choice) best fits your lifestyle and dietary choices/needs.
