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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!
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Super Green Falafel (baked, vegan, grainfree)
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 mins
- Yield: 12 falafels 1x
Description
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.
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
- Preheat oven to 350F. Grease or spray all 12 cups of a standard muffin tin.
- 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.
- 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.
- Category: Entree, Appetizer
Nutrition
- Serving Size: 1 falafel
- Calories: 54
- Sugar: 1.6 g
- Sodium: 93 mg
- Fat: 2.5 g
- Saturated Fat: 0.4 g
- Carbohydrates: 5.6 g
- Fiber: 2.1 g
- Protein: 2.1 g
- Cholesterol: 0 mg
These look delicious and easy. Can’t wait to try them…I am always looking for more veggie and snack ideas.
Thank you!
I hope that you like them, Jane–I am with you, easy vegetable snack ideas are high on my list!
I think i under baked mine but it was still really delicious! Thank you for sharing, Camilla!
Hi Cathy,
You are so welcome! 🙂