A spicy flavoursome falafel with extra green goodness and NO deep-frying required!

These high in protein, B vitamin-containing vegan falafels will become a staple in your household, we recommend making a double batch!



1 tbsp. extra virgin olive oil

1 large red onion, diced

1 thumb size pc of turmeric, grated (or 1 Tbsp. ground turmeric)

1 thumb size pc of ginger, grated

1 good Tbsp. Clives of India curry powder

2 cloves garlic, crushed

3 cups (400g) cooked chickpeas (best soaked 6-8hrs from dried and boiled for ~20min) or 2 x 400g tins chickpeas (rinsed & drained)

½ bunch coriander, finely chopped (stalks & all)

1 cup baby spinach

½ cup nutritional yeast (savoury yeast flakes)

Rock/herb salt & pepper to taste

Extra Virgin olive oil for pan frying



  1. Heat 1 tbsp. oil in a fry pan.
  2. Sauté onion, garlic and ginger until soft.
  3. Add curry powder and turmeric and allow to release flavours (1-2min).
  4. Remove from heat and place in a food processor. Add spinach, coriander and chickpeas then seasoning.
  5. Blend in a food processor until just combined (keep a few chunky bits in there if you like!)
  6. Place a tablespoon of mixture in your hand and form into a ball.
  7. Crank the fry pan back on medium-high heat with 1-2 tbsp. oil.
  8. Place the felafel (balls) in the fry pan and slightly press down.
  9. Grill until brown and a little crispy on both sides (~1min each side).

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