Despite the long list of ingredients, this is a super simple one to put together and throw on salads for the week.

baked spinach + tahini falafel
  • 1 head of spinach (or about 4 cups)
  • 1 can chickpeas (or dried and cooked)
  • 3 tablespoons oat flour
  • 15 leaves mint
  • 15 leaves basil
  • 3 garlic cloves
  • 1 1/2 tablespoons tahini
  • 1 1/2 tablespoons lemon
  • 1/2 tsp cumin
  • 1 teaspoon baking soda
  • Salt and pepper to taste

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

In a food processor, combine spinach, mint, basil, chick peas, garlic, lemon juice, tahini, cumin and a pinch of salt and pepper.

Scoop into a medium bowl, and add the oat flour and baking soda.  Stir well. Taste and adjust seasoning, likely adding more salt and tahini.

Use a tablespoon to scoop out the mixture, and gently shape into balls. (They might look a bit messy but it’s ok they will still be delicious!)

Cook for 20 minutes, flipping them halfway through so they are evenly browned. You will need to use a spatula to flip them since they stick to the parchment just slightly.  Be gentle and they will hold together nicely.

Enjoy alone or on a salad as shown above!