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Super Green Falafel {Baked, Vegan, Grainfree}

A fresh and very green take on falafel made with frozen peas and fresh herbs! The falafel are baked and are naturally grain-free, vegan, gluten-free, and only 54 calories per big falafel patty.

One sign of a winning blog recipe?

I gobble up the results the moment I finish photographing.

For example, my Super-Green Baked Falafel.

 

 

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. Here are the specs:

*Vegan

*Gluten-Free

*Grain-Free

*Baked (not fried)

*Fast & Easy to Make

*Familiar Ingredients

*Frugal

*Low-Sugar

Another benefit of this colorful snack? They travel well, without refrigeration. Free of eggs and dairy, they will not spoil during a day of hiking, biking, slogging through the work day, camping, and…you get the pitcture :). 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. And is the cheapest gluten-free flour! Well worth adding to the pantry.)

The batter/dough is looser than a typical falafel batter, so don’t bother shaping them into patties. Instead, simply scoop into greased muffin cups, smooth the tops, and slide into the oven for a quick bake. 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.

Yum!

Happy gnoshing, everybody!

Yield: 12 falafels

Super Green Falafel (baked, vegan, grainfree)

Super Green Falafel (baked, vegan, grainfree)

A fresh and very green take on falafel made with frozen peas and fresh herbs! The falafel are baked and are naturally grain-free, vegan, gluten-free, and only 54 calories per big falafel patty.

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 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
  • 2 tablespoons olive oil (or coconut oil or avocado oil)
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon fine sea salt
  • 1/3 cup chickpea flour
  • 2 teaspoons baking powder

Instructions

  1. Preheat oven to 350F. Grease or spray all 12 cups of a standard muffin tin.
  2. In a food processor, process the peas, spinach, cilantro, mint, water, olive oil, 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. Divide mixture evenly between prepared cups, flattening and smoothing the tops.
  3. 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.

Nutrition Information

Serving Size

1 falafel

Amount Per Serving Calories 54Total Fat 2.5gSaturated Fat 0.4gCholesterol 0mgSodium 93mgCarbohydrates 5.6gFiber 2.1gSugar 1.6gProtein 2.1g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

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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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