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Green Pea and Spinach Falafel

Nice and crisp on the outside, soft on the inside. This recipe makes for a healthier falafel option since they are not deep-fried but rather pan-fried with a bit of olive oil. They are also gluten-free and, of course, vegan.

market of clay pots


Serving: 10-12 falafels

Prep time: 20 minutes

Cooking time: 10 minutes

Total time: 30 minutes


  • 200g green peas (I used frozen because they are faster to cook)

  • 2 shallots

  • 2 small potatoes (about 200g)

  • 20g nutritional yeast

  • 20g raw spinach leaves

  • 5g parsley

  • Salt to taste

  • Red pepper flakes to taste

  • Olive oil for pan-frying


  1. Turn on oven on 200°C and line a baking tray with baking paper.

  2. Slice potatoes in large pieces, peel shallots and roast the potatoes and shallots together in the oven until golden / brown (You’ll probably have to take out the shallots before the potatoes).

  3. Cook peas as indicated on the package. Make sure they are well cooked.

  4. Add all falafel ingredients to the food processor and pulse 2-3 seconds at a time until all ingredients are combined but without making them completely smooth, there should be pieces left.

  5. Scoop tablespoonfuls of the falafel mixture and form into small patties.

  6. In a frying pan on medium heat, pan-fry the falafel with olive oil until golden / brown and crispy. Enjoy with your favourite sauce


Wet / humid hands will help you form the patties better.


Hi, thanks for stopping by!

I'm Tosca. A passionate plant-based recipe developer, food photographer, and content creator from Geneva, Switzerland. Through this blog, I want to share with you indulgent and mouth-watering vegan recipes and help make the world a happier place, one cookie at a time.

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