Spinach artichoke falafel. Also known as the falafel whose leftovers nearly didn’t survive the evening because they were so irresistible to snack on!
My personal belief is that it’s impossible to have too many recipes up your sleeve for cooking with leafy greens. The more greens the better, I say! This spinach artichoke falafel was inspired by spinach artichoke dip. That, and a kitchen game I play with myself, where I open the fridge, figure out what veggie needs to get used, and turn it into baked falafel. I usually keep canned artichoke hearts in the pantry, so when it came time to give our CSA spinach some love, it seemed like an obvious choice.
I based this off of my kale falafel recipe, which also packs in a ton of greens. Since spinach doesn’t have as powerful of a flavor, I amped up the spices and tahini in this version. I’m really pleased with the way the delicate flavor of the artichoke comes through, and the texture is nicely crispy on the outside and tender on the inside. That’s all without any oil, aside from a little bit sprayed on the baking sheet.
Is anyone interested in me sharing this stupidly simple whole wheat flatbread recipe? I’ve been making it a lot lately – it comes together in minutes and it’s 100% whole grain – just not sure if a plain ole’ bread recipe would bore people. The topping you see is a quick vegan tzatziki-style sauce made with vegan cashew cream cheese, a splash of almond milk, shredded cucumber, garlic, lemon juice, and some chopped cilantro and scallions. To finish off these little sandwiches I added more sliced cucumber, shredded carrot, cherry tomatoes, and sliced kumquats. The kumquats might seem like a strange choice, but I honestly did love the sourness and texture they brought to the table. Optional of course 🙂
I hope you enjoy this baked spinach artichoke falafel recipe – and that the leftovers survive for longer than mine did :).
Spinach Artichoke Falafel
Ingredients
- 4 cups baby spinach leaves loosely packed
- 2 shallots chopped
- 3 cloves garlic chopped
- 1/3 cup freshly parsley loosely packed
- 8 oz artichoke hearts (this is the drained weight from a 14 oz. can), rinsed, drained, and patted dry
- 3 cups cooked chickpeas (equal to two standard cans)
- 3 tbsp tahini
- 1 tbsp freshly-squeezed lemon juice
- 2 and 1/2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp paprika (regular or smoked)
- 1/4 tsp dried oregano
- 1/8 tsp cayenne pepper
- 1 pinch ground black pepper
- 1/2 tsp salt plus more to taste
- 1/4 cup chickpea flour plus more as needed
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or a Silpat-type liner, and spray lightly with oil.
- Add the spinach, shallots, garlic, and parsley to a blender or food processor, and combine until smooth - about as smooth as you can get it.
- Add the artichoke hearts, tahini, lemon juice, and spices, and blend to incorporate.
- Add the chickpeas and chickpea flour. Pulse until the chickpeas reach a very crumbly (but not smooth) texture.
- If the mixture is still too thin to shape into a ball, stir in more chickpea flour as needed. Avoid using the blender to add it so that you don't break up the chickpeas too much more.
- Scooping 2-3 tablespoons at a time of the chickpea mixture, form into round shapes and place on the baking sheet, then flatten slightly. Repeat until the whole mixture is used. I filled up both of my small baking sheets.
- Bake for 20-25 minutes, or until firm enough to flip over. Bake for another 20-25 minutes on the other side, until browned and slightly crispy on the outside.
- For ease of removing from the baking sheet, let cool for a few minutes first.
Notes
Nutrition
Spinach artichoke falafel adapted from my kale falafel.
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Steve Erickson says
Where can I find your stupidly simple whole wheat flatbread recipe?
Susan Iseman says
YES! I would love your flattered recipe- hate buying them in the store and would be more than happy to have yours!
amy says
I as well would love the flatbread recipe! I have never been able to make a falafel that holds together, hoping this one does and thank you!
kate @ vegukate says
I am a falafel feign! And tahini – oh my goodness, give me all the tahini! This looks so wonderful Shannon!
janet @ the taste space says
Great way to use artichokes. I just made your puttanesca pasta, so I will need to buy more. 🙂
Shannon @ Yup, it's Vegan says
Awesome, hope you enjoyed it 😀
Melissa Belanger says
Oooh! I love falafel AND spinach artichoke stuff! This looks so yummy. 🙂
Shannon @ Yup, it's Vegan says
Thanks! 🙂 there’s just something about spinach + artichoke!
Kari @ bite-sized thoughts says
I really like artichokes but am not very confident in using them. I also really like falafel and green leafy veg, so this recipe holds great appeal! I love your photos too (as always) – so bright and colourful 🙂
Shannon @ Yup, it's Vegan says
Thank you Kari 🙂
Lori says
I would love to have the whole grain flatbread recipe! This falafel looks great!
Shannon @ Yup, it's Vegan says
Thank you Lori! Flatbread recipe will be coming soon.. 🙂
Jenn says
My kids love falafels so this sounds fabulous; especially for daycare…no nuts! I would love your flatbread recipe since the storebought kind isn’t nearly as good as fresh from the oven.
Shannon @ Yup, it's Vegan says
Cool, Jenn, I am going to try to post the flatbread recipe soon! It’s actually cooked on the stovetop instead of the oven – even easier 😀
Richa {VeganRicha.com} says
ooh fabulous idea. so many wonderful flavors going on in that tiny falafel!
Shannon @ Yup, it's Vegan says
Thanks, Richa! Spinach & artichoke such a good combo 🙂
Cadry says
What a fun way to use artichoke hearts! Great idea! These falafel sound wonderful.
Shannon @ Yup, it's Vegan says
Thanks, Cadry!