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5 from 4 votes

Pistachio Spinach Falafel

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yields: 15 Falafel (4-5 servings)


  • 2 teaspoons olive grapeseed, or safflower oil
  • 1 small white or yellow onion chopped
  • 2 cloves garlic minced
  • 1 3/4 cup cooked chickpeas or 1 can chickpeas, drained and rinsed
  • 1/2 cup about 2 1/2 ounces shelled pistachios
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Pinch black pepper
  • 1/4 cup tightly packed parsley leaves
  • 1 cup unpacked spinach leaves
  • 1 tablespoon lemon juice
  • 1/4 cup chickpea flour


  • Preheat oven to 350F. Line a baking sheet with parchment paper.
  • Heat the oil in a medium sized skillet over medium heat. Add the onion and give it a nice sprinkle of salt. Cook the onion for about five minutes, or until it's clear. Add the garlic and cook another 3 minutes, stirring frequently. Add the chickpeas and combine everything well.
  • Place the pistachios, salt, black pepper and cumin into a food processor fitted with the S blade. Process till the mixture is a coarse meal. Add the warm chickpea mixture, the parsley, and the spinach. Pulse to combine everything and chop down the greens. Stop and scrape the sides of the bowl down, then add the lemon and the chickpea flour. Keep pulsing until the mixture is uniform, but retains some coarse texture.
  • Using clean hands, shape the mixture into 2-inch balls. (If the mixture is too sticky to shape, stir in another tablespoon of chickpea flour, but keep in mind that the falafel balls will firm up considerably as they bake, so a soft mixture is OK.) Place them onto the lined baking sheet and press down gently to flatten slightly. Bake for 20 minutes, flipping over halfway through. Serve with delightfully green tahini dressing or your dressing/sauce 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.