Green Pea Falafel (Vegan, Oil-Free)

Baked green pea 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.

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One sign of a winning recipe?

I gobble up the results the moment I finish photographing.

For example, my Baked Green Pea 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.

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 Green Pea Falafel

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• frozen green peas
• spinach leaves
• cilantro leaves
• mint leaves
• ground cumin
• chickpea flour
• baking powder

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 Green Pea 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 green pea 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 :).

Storage for the Green Pea Falafel

Store the cooled green pea 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

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• Keto Baked Pepita Falafel {vegan, no beans}
• Swedish Split Pea Falafel {vegan, grainfree}
• Baked Red Lentil Kefta {vegan, grain-free}
• 100% Flax Breakfast Cookies {vegan, oil-free, keto option}

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5 from 1 vote

Baked Green Pea Falafel (vegan, oil-free)

By: Camilla

Baked green pea 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 minutes

Cook Time: 27 minutes minutes

Total Time: 32 minutes minutes

Servings: 12 falafels

Ingredients 

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350F (180C). Grease or spray all 12 cups of a standard muffin tin.
• 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.
• 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.

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

Serving: 1falafel | Calories: 43kcal | Carbohydrates: 8g | Protein: 3g | Sodium: 192mg | Fiber: 2g | Sugar: 2g

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