Green Spinach Falafel Bowl

About this recipe

Green falafel happens when you interrupt the traditional recipe with a fistful of spinach, transforming beige patties into emerald jewels that announce themselves as something different, something vegetable-forward. This version starts with soaked dried chickpeas rather than canned, which sounds laborious but proves essential - the moisture content of canned chickpeas results in dense, heavy falafel that falls apart during cooking. Soaked dried chickpeas yield tender, fluffy interiors with toasted exteriors, the texture that makes falafel craveable. Spinach adds iron and vibrant color while contributing moisture that keeps the batter tender through its binding power. Besan (chickpea flour) acts as dry binder, ensuring the falafel stays intact during the heat of the oven without requiring eggs. The spice profile - cumin, coriander, lemon - anchors Mediterranean flavors while remaining approachable. This is the kind of falafel that makes vegetable-eating satisfying rather than obligatory, delivering protein (24g per serving) and fiber (14g) without feeling like penance. The mistake most home cooks make is using canned chickpeas or pulsing the mixture too finely - it should remain coarsely textured so the falafel develops crispy edges and tender centers. Baking rather than deep-frying keeps the dish grounded in health-conscious cooking while still delivering textural complexity. Refrigerate the mixture briefly before shaping so it firms up and shapes cleanly. Build the bowl with quinoa as base, then layer falafel, tahini sauce drizzled generously, pickled red onion for acidity. Fresh lemon juice squeezed over brightens everything. These falafel freeze beautifully both cooked and raw; reheat on a baking sheet at 180C for five minutes to restore crispness. Serve warm or at room temperature - they're equally delicious.