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Baked Vegan Pea and Spinach Falafels

by Luce Hosier
on 6th September 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Packed with fibre and goodness, these baked falafels are a healthier twist on the classic fried one. They’re vegan and full of flavour. Get a batch of these made up for the week, and enjoy them for your lunches. They’re so easy to make, simply put them in your Ninja and blitz away!


Baked Vegan Pea and Spinach Falafels

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Ingredients

  • 1 tsp coriander
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • Pinch of chilli flakes
  • 2 cloves of garlic (crushed)
  • 35ml olive oil
  • 200g fresh peas
  • 125g gram flour
  • 1/2 white onion (finely diced)
  • 1 x 400g tin chickpeas (drained and rinsed)
  • 1 tsp harissa paste
  • 50g spinach
  • Pinch of salt
  • Pinch of pepper
Prep Time
Serves
12

Instructions

  1. Drain and rinse chickpeas, before adding everything to your Ninja Kitchen food processor and blitzing until combined. Don’t over-blitz. Some chunks are good

  2. Line a baking tray with parchment paper, and roll the mixture into approximately 12 balls. Get hands wet between each roll of the balls to make them less sticky and easier to handle

  3. Place falafels into fridge to firm up for a minimum of 45 minutes. The longer the better

  4. Preheat oven to 180c, and place baking trays in oven for 10 minutes, before gently turning the falafels over, flattening them slightly, and cooking for a further 10 minutes

  5. Serve with flatbreads, salad and dressing of choice

Luce Hosier

Hi I’m Luce Hosier. I’m a food blogger and recipe developer, specialising in vegan recipes with a healthier twist. Moving out of my family home, I found a passion in the kitchen creating delicious dishes and over time I fell in love with not only baking and cooking, but also food styling and photography. My aim is to inspire others in the kitchen, and show them how easy and fun it is to make good food.
Read more posts by Luce Hosier