Dinner, Sides, Starters

Baked Vegan Pea & Spinach Falafels

  • Prep 5 mins
  • Total 1h 5 mins
  • Easy
  • Serves 12

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!

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  • 1 tsp coriander
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • A pinch chilli flakes
  • 2 cloves of garlic (crushed)
  • 35ml olive oil
  • 200g fresh peas
  • 125g gram flour
  • ½ white onion (finely diced)
  • 1 x 400g tin chickpeas (drained and rinsed)
  • 1 tsp harissa paste
  • 50g spinach
  • A pinch salt
  • A pinch pepper


  • Step 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

  • Step 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

  • Step 3

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

  • Step 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

  • Step 5

    Serve with flatbreads, salad and dressing of choice