Spinach Falafel Recipe with Tzatziki

falafel cut in half

falafel made with spinach instead of parsley


  • 1 15 ounce can of chickpeas, rinsed and drained
  •  2 eggs
  • 1 cucumber
  • 1 cup plain, whole milk yogurt
  • 1 TBS olive oil
  • 2 TBS lemon juice
  • 1 garlic clove, pressed
  • salt



  • Mash chickpeas in a bowl using a masher. Combine mashed chickpeas, spinach, and garlic in a food processor and blend until smooth.
  • Mix eggs, cumin, coriander, salt, lemon juice, baking powder, and black pepper together in a bowl. Add chickpea mixture and mix together.
  • Add bread crumbs slowly and combine using your hands until mixture isn’t sticky, but will hold together when frying.
  • Heat oil over medium-high heat in a skillet. Form mixture into about 12 patties about as wide as the palm of your hand. Fry patties in the hot oil until browned, 3 to 4 minutes per side.

For the Tzatziki:

  • Drain the yogurt in a lined colander until as much liquid as possible leeches out.
  • While the yogurt is draining, peel the cucumber and grate into a small bowl. Sprinkle with about 1 TBS salt. Let sit for about 10 minutes.
  • Squeeze the grated cucumber in batches to get out as much liquid as possible. I do this by small handfuls. Set aside into a bowl until it is all squeezed.
  • Stir together the yogurt, olive oil, lemon juice and garlic. Add the cucumber.
  • Taste and add salt if needed.

Keywords: falalfel, spinach falalfel, tzatziki