Baked Pistachio Spinach Falafel
5 from 4 votes

These baked pistachio spinach falafel combine chickpeas, ground pistachio nuts, and spinach. They’re nutritious, protein packed additions to pita sandwiches, salads, grain bowls, appetizer platters, and more!

Vegan pistachio spinach falafel have been arranged on a white plate. They're drizzled with tahini sauce and sprinkled with fresh herbs.

Falafel is one of those foods that I wish I had in my fridge all the time. Throw it into a pita or a sandwich, crumble it into a salad, layer it in a bowl–it’s a wonderful way to boost any meal with plant protein. And in spite of the fact that I don’t make it as regularly as I make other protein staples, like hummus or tempeh bacon, it’s not hard to make. The delightfully green pistachio and spinach falafel that I’m sharing today is a new instant favorite–as well as a perfect paring for my delightfully green tahini dressing–and I’m hoping it’ll be the start of a regular falafel trend at home.

Shelled pistachios are the base of this falafel, and I love the way their sweet and salty flavor infuses the dish. But if you don’t have shelled pistachios on hand, or you prefer a different type of nut, you could also use cashews, pecans, almonds, or walnuts. Just don’t skip the parsley or the spinach: they lend awesome color, not to mention some healthful phytonutrients, to the falafel!

Vegan pistachio spinach falafel have been stacked into a neat, tall column. They rest on a white surface.

As you can see, I served these wonderful, protein-rich falafel in bowl form, pairing them with rice, steamed broccoli, baked sweet potato spears, and–the final and most flavorful addition–some simple braised red cabbage.

The bowl is fantastic, especially drizzled with the green tahini dressing, and I highly recommend it. You’ll find the recipe for it below (along with a separate recipe for the falafel). If you want to create a bowl that includes what you’ve got in your fridge, go for it. I recommend some sort of whole grain as a base, as well as a flavorful dressing for drizzling.

Beyond that, make the dish your own. It’s hard to go wrong with these garlicky, herb-infused flavors, and anyway, bowl meals are all about cleaning out the fridge!

Baked patties of chickpeas, ground pistachios, and spinach have been arranged on a round, rimmed white plate. They're drizzled with a cream colored dressing and sprinkled with fresh herbs.

Vegan pistachio spinach falafel have been arranged on a white plate. They're drizzled with tahini sauce and sprinkled with fresh herbs.
5 from 4 votes

Baked Pistachio Spinach Falafel

Author – Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 16 Falafel



  • Preheat oven to 375°F/190°C. Line a baking sheet with parchment paper.
  • Heat the oil in a non-stick skillet over medium heat. When the oil is shimmering, add the onion. Cook the onion for 5 minutes, or until it's translucent. Add the garlic and cook another minute, stirring frequently, or until the garlic is fragrant. Add the chickpeas and combine everything well.
  • Place the pistachios, salt, cumin, and pepper into a food processor fitted with the S blade. Process for one full minute, or until the nuts are ground. Add the warm chickpea mixture, the parsley, and the spinach. Pulse repeatedly to combine everything and to chop up the greens. When the greens are chopped and evenly mixed into the falafel mixture, stop and scrape the sides of the bowl down. Add the lemon juice and chickpea flour. Pulse for another 20-30 seconds, or until the flour is evenly distributed into the falafel mix.
  • Using clean hands, shape the mixture into 2-inch round balls. If the mixture is too sticky to shape, stir in another tablespoon of chickpea flour. However, the falafel balls will firm up considerably as they bake, so avoid adding more than 1 extra tablespoon flour.
  • Place the falafel onto the baking sheet. Press them down gently with an open palm to flatten them slightly. Bake the falafel for 12-15 minutes, or until the top side is gently turning golden. Flip the falafel on the baking sheet and return to the oven for another 10-15 minutes or until both sides are golden.
  • Serve the falafel as desired, with any sauce and/or fresh herbs of choice.


Leftover falafel should be stored in an airtight container in the fridge for up to five days. They can be frozen for up to one month.
A close, overhead image of falafel that have been made with ground pistachio nuts and spinach leaves as well as chickpeas. The falafel have been topped with a tahini dressing.

There’s nothing I love more than a great bowl: such a perfect opportunity to get multiple flavors, textures, nutrients, and tastes in one tasty package. But of course, these falafel are perfect for the traditional pita preparation. You can even serve them as an easy appetizer, with lettuce leaves or toothpicks.

Hope you love the falafel as much as I do. Let me know what you think!


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Categories: Recipes, Side Dishes, Vegan Basics
Method: Oven
Ingredients: Chickpeas
Dietary Preferences: Gluten Free, Soy Free, Vegan
Recipe Features: Meal Prep

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Recipe Rating

  1. 5 stars
    These bowls look so good, Gena! I must admit, I’ve never actually had any “flavored” falafel – I’ve only had the “original” kind. But spinach and pistachio sound like it would be so much tastier! And that green tahini dressing looks divine. Definitely pinning that one for later 😉

  2. Gena, these look SO good. Way to go, you culinary rockstar :). Can’t wait to give these a try!

  3. I wish I also had falafel in my fridge at all times! I feel like it just seems a little time consuming to make and then they go so fast! But this is getting me inspired to make them again! That green tahini sauce also sounds yummy!

  4. HI Gena–these falafel look fabulous! And so do the bowls. Love the combo of pistachio and spinach. There are definitely going on my “to make” list. Thank you! xo