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Spinach Falafel (vegan and gluten-free)

These green Spinach Falafel are vegan and gluten-free. Canned chickpeas are used for the base. They’re baked in the oven with minimal oil. So good!

Stack of Baked Spinach Falafel

Falafel are one of my favorite things to eat. Without doubt. Over the last couple of years, I’ve made a Falafel Curry (great for falafel that tend to be on the dry side!), Falafel Burger, Falafel with collard greens, oil-free Falafel and of course my base recipe for falafel using dried chickpeas (it’s still one of my most popular recipes on the blog).

This is a very simple and easy recipe for green falafel – they get their color from the spinach.

Chickpeas and Spinach in a food processor to make Spinach Falafel

For this simple Spinach Falafel recipe, you’ll only need 5 ingredients:

  • canned chickpeas (of course you can use your own soaked and cooked chickpeas, but to fix falafel cravings quickly, I’m using canned chickpeas)
  • spinach (I’ve used baby spinach)
  • salt
  • chickpea flour (this will act as the binder in this recipe)
  • baking spray to spray the falafel with oil before baking for a nicer color
Spinach Falafel before baking on a baking tray

If you use an ice cream scoop, it’s really easy to make falafel that have the same size and bake evenly.

Spinach Falafel (vegan and gluten-free)

Press the falafel flatter to make the typical falafel patties. This is how they should look like before and after baking!

Serve the Spinach Falafel…

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I hope you will enjoy these falafel as much as I do! Let me know if you give them a try!

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Cheers, Bianca

Baked Spinach Falafel on a baking tray

Spinach Falafel (vegan and gluten-free)

Elephantastic Vegan
These green Spinach Falafel are vegan and gluten-free. Canned chickpeas are used for the base. They’re baked in the oven with minimal oil. So good!
3.62 from 18 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean, Vegan
Servings 12 falafel
Calories 41 kcal


  • 17 oz canned chickpeas – rinsed and drained
  • 2 cups fresh spinach
  • 2 tablespoons besan/chickpea flour
  • 3/4 teaspoon salt
  • baking spray


  • Preheat the oven to 350°F/180°C. 
  • Add the canned chickpeas, spinach, chickpea flour and salt to a food processor and blitz until combined. The mixture should stick together enough to form patties, if it doesn’t add more chickpea flour. 
  • Use an ice cream scoop to scoop the falafel on a baking tray lined with parchment paper. Press them a bit flatter and spray them with oil. 
  • Bake them in the oven for about 30 minutes, carefully flipping them with a spatula after 20 minutes. They should be crispy on the outside and soft but not mushy on the inside.


Calories: 41kcalCarbohydrates: 6gProtein: 2gSodium: 261mgPotassium: 96mgFiber: 2gVitamin A: 475IUVitamin C: 1.4mgCalcium: 19mgIron: 0.7mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating


Saturday 30th of May 2020

Delish! Thank you for the recipe. I used buckwheat flour and baked drizzled with avocado oil. Turned out perfect.

Julie Anne Moe

Friday 26th of April 2019

What counts as a serving in the recipe? One falafel ball?


Wednesday 22nd of August 2018

Can you freeze these?


Friday 13th of August 2021

@Karen Anias, to keep it gluten free, maybe tapioca flour

Karen Anias

Tuesday 4th of February 2020

Is there an alternative to chick pea flour?


Thursday 23rd of August 2018

Yes, you can! :)