Baked Falafels - The Nourished Yogini
Leanne Gerich is a Registered Holistic Nutritionist and Vinyasa Yoga Instructor.
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Baked Falafels

About This Project

Falafels are a great meal prep idea. These vegetarian patties are loaded with flavour!


  • 2 cups of prepared chickpeas (soaked and boiled)
    2 medium cloves garlic
    2 handfuls of spinach
    1.5 Tbsp tahini
    1.5 Tbsp fresh lemon juice
    1/4 tsp cumin
    sea salt and black pepper
    3 tablespoons of quinoa flakes
    2 tbsp of olive oil


Soak dry chickpeas over night (8 hours).  Rinse and then boil chickpeas for 45 minutes.  Preheat oven to 400 degrees.  Once complete, drain chickpeas and allow time to cool (20 minutes).  Add 2 cups of chickpeas into a food processor/Vitamix, along with chopped garlic, tahini, spinach, fresh lemon juice, cumin, salt, pepper, olive oil and quinoa flakes.  Blend on high speed until paste like consistency forms.  Once paste is made, scoop out mixture into large mixing bowl.  Line a cooking tray with wax paper, and carefully scoop out falafel mixture into balls, flattening them with your hands.

Place on pan and bake for 10-15 minutes, flip and bake for another 10-15 minutes (until golden on both sides).

Pairs great on top of vegetables with hummus dip!