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Spinach Falafel


I crave fresh salads at this time of year and adding vegetable protein with a delicious dressing is a winner for me. This recipe for carrot and spinach falafel can be adapted depending on what you have to hand. Adding the vegetables gives them a spike of both colour, and nutrition. They keep really well for salads and wraps, and are also great added into a shakshuka.


For the falafel:

· 1 carrot grated

· 1 large handful of spinach

· 2 garlic cloves, minced

· 1 handful of chopped coriander

· ½ tsp ground cumin

· ½ tsp ground coriander

· 1 tin of chickpeas

· 1 tbsp cornflour

For the tahini dressing:

· 2 tbsp tahini

· 1 tbsp olive oil

· 1 tbsp water

· 1 tsp maple syrup

· Juice of 1 lemon


1. Preheat the oven to 200’c fan. Drain the chickpeas, but reserve 2 tbsp’s of the liquid to bind your falafel (known as aquafaba).

2. Add the falafel ingredients to a blender with the aquafaba, season and blitz until it forms a rough paste. (You could also mash the chickpeas with a fork, before combining with the other ingredients).

3. Use 2 spoons to form the mix into 12 balls. Ideally, chill for 30mins if you can.

4. Place on a lined baking tray, drizzle with olive oil and bake for 15 minutes until turning golden.

5. Meanwhile make your dressing by combining the ingredients, I like to blitz.

6. Assemble your salad leaves, top with warm falafel, and drizzle with the tahini dressing.

Nutrition information per person: 360 calories/30g carbs/18g fat/15g protein.

Recipe in collaboration with

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