Baked Spicy Spinach Falafel with Tzatziki

  • Author: Mary Warrington
  • Prep Time: 60 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x


A delicious twist on the classic chickpea falafel with spice and a cool tzatziki to drizzle over the top.





  • 1 (14.5 oz) can of chickpeas
  • 1 cup chopped onion
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp finely chopped fresh cilantro
  • 1 small serrano chile, chopped
  • 3/4 cup spinach leaves, loosely packed
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 4 cloves of garlic, chopped
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 1/41/2 cup flour


  • 1 1/2 cups plain greek yogurt
  • 3 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cucumber, chopped and seeded
  • 1 tsp. chopped fresh dill
  • pita bread, or tortillas
  • garnishes (chopped tomato, onion, sprouts, spinach, etc.)


  1. ┬áIn your food processor, combine all ingredients except for the baking powder and flour. Pulse until mixed, but not totally pureed. Sprinkle the baking powder and 1/4 cup flour over the top and pulse again until mixed. Add the flour, as needed, until the mixture is not runny. It will be sticky, but that’s okay.
  2. Place the mixture in the refrigerator for 1+ hours to chill.
  3. Meanwhile, you can make your tzatziki sauce! Combine the yogurt, olive oil, garlic, salt, pepper, cucumber, and dill. Mix to combine.
  4. When you’re ready, preheat the oven to 350 F. As if you were baking cookies, spoon the mixture onto a baking sheet lined with parchment paper or a silpat. Bake for 15-20 minutes, then gently flip the patties over, and bake for another 10-15 minutes.
  5. Serve on pita bread (or tortillas), with the tzatziki sauce, sprouts, spinach, chopped onion, and chopped tomato.