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Baked Supergreen Falafel {Vegan, Oil-Free}

Baked supergreen falafel made with frozen peas and fresh herbs! The falafel is oil-free, vegan, grain-free, gluten-free, and only 43 calories per big falafel patty.

overhead shot of 5 Supergreen baked falafel patties

One sign of a winning recipe?

I gobble up the results the moment I finish photographing.

For example, my Baked SuperGreen Baked Falafel.

overhead shot of two Supergreen baked falafel patties, one with a bite taken out

The primary inspiration for these verdant beauties? My continued quest for convenient, portable vegetables, whether for snacking, lunches, or any on-the-go activity. These fit the bill, packing in 4 cups of vegetables (peas & spinach) in delicious, handheld form.

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Oil-free
  • Gluten-Free
  • Grain-Free
  • Baked (not fried)
  • Fast & Easy to Make
  • Familiar Ingredients
  • Frugal
  • Low-Sugar

Ingredients for Baked Supergreen Falafel

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

You will also need some water, as well as some salt (the latter is adjustable according to your tastes and needs).

The magic ingredient binding them is chickpea flour, which lends a familiar, nutty flavor to these falafel while still keeping both the texture and flavor light and fresh. It adds protein and fiber, too.

Steps to Make Baked Supergreen Falafel

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven and Prepare Muffin Tin

Preheat oven to 350F (180C). Grease or spray all twelve cups of a standard size muffin tin.

Step Two: Prepare the Falafel Mixture

In a food processor, process the peas, spinach, cilantro, mint, water, cumin, and salt until well-blended (mixture will not be completely smooth).

Add the chickpea flour and baking powder; process until combined, stopping to scrape down sides as needed.

Step Three: Portion the Falafel Mixture

Divide mixture evenly between prepared cups, flattening and smoothing the tops.

The batter/dough is looser than a typical falafel batter, so do not bother shaping them into patties. Instead, simply scoop into greased muffin cups, smooth the tops.

Step Four: Bake

Bake in the preheated oven for 24 to 27 minutes or until golden brown at edges and tops feel dry to the touch. Transfer tin to a cooling rack. Cool at least 10 minutes before removing from tin.

The muffin cup yields perfectly shaped falafel with crisp, golden-brown edges. The flavor? Imagine that your favorite falafel just received a springtime, spa makeover.

Serve warm, cooled or chilled.

Portable Savory Snack or Lunch

Another benefit of this colorful falafel? It travels well, without refrigeration. Free of eggs and dairy, the falafel will not spoil during a day of hiking, biking, slogging through the work day, camping, and…you get the picture :).

overhead shot of 5 Supergreen baked falafel patties

Storage for the Supergreen Falafel

Store the cooled falafel in an airtight container in the refrigerator for 3 days or the freezer for up to 6 months.

Yum!

Happy gnoshing, everybody!

Related Recipes

Yield: 12 falafels

Baked Supergreen Falafel (vegan, oil-free)

overhead shot of 5 Supergreen baked falafel patties

Baked supergreen falafel made with frozen peas and fresh herbs! The falafel is oil-free, vegan, grain-free, gluten-free and only 43 calories per falafel.

Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes

Ingredients

  • 2 cups frozen green peas, thawed
  • 2 cups (packed) fresh spinach
  • 1/4 cup packed fresh cilantro leaves
  • 2 tablespoons packed fresh mint leaves
  • 1/3 cup water
  • 1 and 1/2 teaspoons ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/3 cup (40 g) chickpea flour
  • 2 teaspoons baking powder

Instructions

  1. Preheat oven to 350F (180C). Grease or spray all 12 cups of a standard muffin tin.
  2. In a food processor, process the peas, spinach, cilantro, mint, water, cumin, and salt until well-blended (mixture will not be completely smooth).
  3. Add the chickpea flour and baking powder; process until combined, stopping to scrape down sides as needed.
  4. Divide mixture evenly between prepared cups, flattening and smoothing the tops.
  5. Bake in the preheated oven for 24 to 27 minutes or until golden brown at edges and tops feel dry to the touch. Transfer tin to a cooling rack. Cool at least 10 minutes before removing from tin. Serve warm, cooled or chilled.

Notes

Storage: Store the cooled falafel in an airtight container in the refrigerator for 3 days or the freezer for up to 6 months.

Nutrition Information

Yield

12

Serving Size

1 falafel

Amount Per Serving Calories 43Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 192mgCarbohydrates 8gFiber 2gSugar 2gProtein 3g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Bhumi

Monday 2nd of May 2022

Hi Camilla! I love your recipes and everything that I have tried so far has been perfectly lovely!

I followed all the measurements perfectly however might have taken slightly more spinach. even after 30 minutes of baking the centre part of the felafel was not cooked and was in the batter form. Do you have any advice?

Camilla

Monday 2nd of May 2022

Oh no, so sorry, Bhumi! I am not sure what could have gone wrong per se. It sounds like there was simply too much liquid. Possibly the frozen peas or wetter than the ones I used. Or it could be a difference in oven temperatures? The falafel is more of a batter, as described, but it should not be runny. What was the consistency before baking?

June

Saturday 18th of March 2017

These look delicious and easy. Can't wait to try them...I am always looking for more veggie and snack ideas.

Thank you!

Camilla

Thursday 23rd of March 2017

I hope that you like them, Jane--I am with you, easy vegetable snack ideas are high on my list!

Cathy Peterson

Monday 27th of February 2017

I think i under baked mine but it was still really delicious! Thank you for sharing, Camilla!

Camilla

Thursday 23rd of March 2017

Hi Cathy, You are so welcome! :)

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