These Spinach Falafel Kebabs are a wholesome twist on a Middle Eastern classic, perfect for anyone who loves vibrant, plant-based flavors. With fresh herbs, nutrient-rich spinach, and hearty chickpeas, they’re a delicious way to fuel your body. Whether air-fried, oven-baked, or pan-seared, these kebabs are healthy, satisfying, and full of flavor.
Introduction – Why You’ll Love These Spinach Falafel Kebabs
Falafel is a much-loved street food, known for its crispy outside and soft, herb-packed inside. In this recipe, we’re giving the traditional version a nutritious upgrade by blending in spinach and fresh herbs to create Spinach Falafel Kebabs that are not only flavorful but also loaded with vitamins and minerals.
These kebabs aren’t deep-fried — instead, we’ll explore healthier cooking methods, including baking in the oven and using an air fryer. Both methods keep them crispy on the outside while locking in moisture on the inside. They’re perfect for a light lunch, a hearty dinner, or even as part of a party platter.
Spinach adds a vibrant green color, subtle earthiness, and plenty of nutritional benefits, including iron, vitamin K, and antioxidants. Combined with chickpeas for protein and fiber, these kebabs are satisfying without being heavy.
What’s more, they’re incredibly versatile. Serve them in pita bread with hummus and salad, alongside quinoa and roasted vegetables, or simply as a high-protein snack with a refreshing dip.
If you’re looking for a healthy, easy-to-make plant-based recipe that’s both visually stunning and full of flavor, these Spinach Falafel Kebabs are about to become a favorite in your kitchen.
Time to Prepare
15 minutes
Time to Cook
Air fryer: 10 minutes
Oven: 20 minutes
Pan-fry: 8–10 minutes
Ingredients (Makes 4 servings – 2 kebabs per serving)
- 2 cups fresh spinach leaves, washed and dried
- 1 cup fresh parsley leaves (no thick stems)
- ½ cup fresh coriander (cilantro) leaves
- 3 cloves garlic, peeled
- 1 small onion, roughly chopped
- 1½ cups cooked chickpeas (either home-cooked or canned, drained and rinsed)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp baking powder
- ½ tsp sea salt (or to taste)
- ¼ tsp black pepper
- 2 tbsp whole wheat flour or chickpea flour
- Juice of 1 lemon
- Olive oil spray (for baking or air frying)
Instructions For Spinach Falafel Kebabs
1. Prepare the Chickpeas
If using dried chickpeas, soak them overnight in plenty of water. Drain, then boil until tender (about 40 minutes). If using canned chickpeas, simply drain and rinse them well under cold water. Pat dry with a clean towel to remove excess moisture — this helps keep the kebabs from becoming soggy.
2. Blend the Greens
- If using a food processor: Add spinach, parsley, coriander, garlic, and onion to the bowl. Pulse until finely chopped, scraping the sides as needed. Avoid over-blending — you want fine pieces, not a paste.
- If using a hand blender: Place the greens and aromatics in a large bowl and blend in short bursts, stirring between blends for even chopping.
- If no electric tools: Finely chop spinach, parsley, coriander, garlic, and onion with a sharp knife until uniform in size.
3. Add Chickpeas and Spices
- Add the prepared chickpeas, cumin, ground coriander, baking powder, salt, and pepper to the greens.
- If using a food processor or hand blender: Pulse or blend until the mixture is coarse and crumbly but holds together when pressed.
- If mixing by hand: Mash the chickpeas with a potato masher or fork into the greens until you get a chunky paste.
4. Bind the Dough
- Add flour and lemon juice to the mixture.
- If using a processor or blender: Pulse once or twice (meaning brief 1–2 second bursts) just to mix — don’t over-blend.
- If mixing by hand: Stir in flour and lemon juice with a wooden spoon, then knead lightly until it forms a soft dough.
5. Shape the Kebabs
Divide the dough into 8 equal portions. Roll each portion into a sausage shape and thread onto skewers. If you prefer round falafel balls, you can make them about the size of a golf ball instead.
6. Cook the Spinach Falafel Kebabs
Air Fryer (Healthiest Option)
- Preheat the air fryer to 190°C (375°F).
- Lightly spray the kebabs with olive oil.
- Cook for 10 minutes, flipping halfway, until golden brown and crispy.
Oven-Baked
- Preheat oven to 200°C (400°F).
- Place kebabs on a baking tray lined with parchment paper.
- Spray lightly with olive oil and bake for 20 minutes, turning halfway.
Pan-Fried
- Heat a non-stick skillet over medium heat with a thin layer of olive oil.
- Cook kebabs for 8–10 minutes, turning to brown all sides evenly.
Storage & Reheating Tips
One of the best things about spinach falafel kebabs is that they store and reheat beautifully, making them perfect for meal prep or quick weekday lunches.
- Refrigeration: Once cooled, place the falafel kebabs in an airtight container. Store in the fridge for up to 4 days.
- Freezing: For longer storage, arrange the cooled kebabs in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container and store for up to 3 months.
- Reheating in the Oven: Preheat the oven to 180°C (350°F). Place the kebabs on a lined baking tray and warm for 8–10 minutes until heated through.
- Reheating in the Air Fryer: Set to 175°C (350°F) and heat for 4–5 minutes. This method keeps them crisp without extra oil.
- Microwave Option: While not as crisp, you can microwave on medium heat for 1–2 minutes for a quick fix.
💡 Tip: If you’ve frozen the kebabs, reheat them straight from frozen in the oven or air fryer—no need to thaw first.
Benefits of Spinach Falafel Kebabs
Spinach Falafel Kebabs aren’t just a delicious plant-based treat — they pack a powerful nutritional punch. The spinach adds a generous serving of vitamins A, C, and K, plus iron and folate, which support healthy blood and boost immunity. Chickpeas bring a hefty dose of plant-based protein and fiber, helping you stay full longer and supporting healthy digestion.
These kebabs are also a healthier twist on the traditional deep-fried falafel because they can be baked or air-fried with minimal oil. This reduces the saturated fat content while still giving you that satisfying crisp on the outside. Pairing them with a yogurt-based dip, tahini sauce, or a vibrant salad turns them into a balanced, nutrient-rich meal.
By choosing Spinach Falafel Kebabs, you’re opting for a dish that is rich in antioxidants, supports heart health, and provides slow-release energy — perfect for a healthy lunch, a light dinner, or even a protein-packed snack between meals.
Nutritional Information (Per Serving – 2 Kebabs)
- Calories: 210
- Protein: 9g
- Carbohydrates: 28g
- Dietary Fiber: 8g
- Fat: 7g
- Saturated Fat: 1g
- Sodium: 310mg
Variations Of Spinach Falafel Kebabs
| Version | How to Make It | Best For |
|---|---|---|
| Spicy | Add 1 chopped green chili or ½ tsp chili powder | Heat lovers |
| Gluten-Free | Use chickpea or oat flour | Gluten-sensitive diets |
| Low-Sodium | Reduce salt to ¼ tsp and use no-salt canned chickpeas | Low-salt diets |
| Fresh Herb Boost | Add mint leaves with parsley and coriander | Fresh, cooling flavor |
FAQs
Q: Can I freeze these kebabs?
Yes — shape them, place on a tray to freeze, then store in a freezer bag for up to 3 months. Cook from frozen, adding a few extra minutes.
Q: Can I make these without skewers?
Absolutely — just shape them into patties or balls and cook using your preferred method.
Final Thoughts For Spinach Falafel Kebabs
These Spinach Falafel Kebabs are proof that healthy food doesn’t have to be boring. With their vibrant color, crisp texture, and fresh flavor, they’re a perfect choice for anyone looking to add more plant-based meals to their diet. Try them in wraps, on salads, or as part of a mezze platter — and don’t forget to make extra for quick lunches during the week.
References
- Harvard T.H. Chan – Chickpeas
- Healthline – Spinach 101
- American Heart Association – Benefits of Plant-Based Eating
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