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Baked Spinach Falafel with Yogurt Tahini Sauce


baked falafel 1
No once cares what you had for lunch. It’s a handy little book I picked up when I first contemplated writing a blog. Here I am, several hundred posts later, violating that first tenet. And I’m pleased to do it; it was a great lunch. Easy, too. Moreover, I think some of you may care what I ate for lunch, because I suspect you will want to make it for your lunch, especially after you see how simple and healthy it is to make and eat, and read my testimony of how delicious it is.

Why I think it’s worth sharing: I’m always looking for easy ways to add vegetables into my lunches and breakfasts; it hit me that chopping fresh spinach and herbs and adding to my favorite falafel was (pardon my boasting) a great idea. Plus, not everyone knows about my easy-bake rendition of making falafel: the patties still get crispy, but you slash the grease (on your stove and in your stomach), and (there’s more!) you can make all the patties at once, instead of in batches).

I’ve never met a falafel mix I haven’t liked, but some do stand out more than others. Here are my top three, in no particular order:

Fantastic Foods Falafel Mix
Near East Falafel Mix
Casbah All-Natural Falafel Mix

Here’s to vegetables for lunch that aren’t always baby carrots!

baked falafel collage

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Baked Spinach Falafel with Yogurt Tahini Sauce

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 4 to 5 1x


Speaking from many years of falafel mix-making: be sure to let the mix soak for the entire time. It will look very wet when first mixed, but will absorb it in due time. Too little water and too little time will produce sandy, raw-tasting patties.


  • Falafel:
  • 2 cups falafel mix
  • 11/2 cups water
  • 1 tbsp olive oil
  • 2 cups fresh spinach, finely chopped (yields about 2/3 cup chopped)
  • 1/4 cup cilantro, chopped (optional)
  • Sauce:
  • 1/2 cup plain lowfat or fat free yogurt
  • 2 tbsp tahini
  • 2 tsp fresh lemon juice
  • 1/2 tsp ground cumin
  • Optional: whole grain pita bread, tomatoes, avocado


  1. Preheat oven to 350F.
  2. Falafel:
  3. Falafel: Mix the falafel mix, water, oil, spinach, and cilantro in a medium bowl. Let the mixture stand for five to ten minutes to absorb the liquid. The batter should be thick.
  4. Form small size patties and place them on a cookie sheet. Bake them for 12 to 15 minutes until deep golden brown. Using a spatula, flip the patties over and return to the oven. Bake another 5 to 10 minutes or until deep golden brown.
  5. Sauce: Whisk the yogurt, tahini, lemon juice, and cumin in a small bowl until smooth. Season with salt and pepper to taste.
  6. Serve the falafel with the sauce; optional, stuff the patties into pita halves and add tomato and avocado. Makes about 20 generous patties.



Vegan cashew creme brulee in a white scallopped dish (a big taste has been taken)
Vegan Cashew Creme Brulee {soy-free, oil-free}
Blueberry Muffin Breakfast Bars {GF & Vegan}
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OK! Magazine | OK! Loves: These 15 Yummy Recipes For World Vegetarian Day!

Tuesday 1st of October 2013

[...]’s Baked Spinach Falafel With Yogurt Tahini Sauce [...]


Monday 14th of June 2010

This comment has been removed by the author.

the twins

Thursday 10th of June 2010

that looks great! i just made falafel too...i love the idea of mixing spinach into them.


Tuesday 1st of June 2010

Camilla, I don't suppose you have a recipe using chickpea flour. I bought some and would like to make falafel balls using it.

The recipe looks delicious!

Hoping to see a new recipe soon. :)


Monday 31st of May 2010

Made this for dinner over the weekend, and it was GREAT!!!

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