Spinach Falafel with Carrots

Spinach Falafel with Carrots

Falafel or felafel is a deep-fried ball, doughnut or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, that most likely originated in Egypt.

Falafel balls may also be eaten alone as a snack or served as part of a meze (assortment of appetisers).

Spinach Falafels,  rich in protein packed chickpeas and the iron-filled spinach, are full of nutrients that make them the perfect lunch or  dinner.

We learned this spinach falafel with carrots dish in Tromso, Norway from an amazing person, a dedicated tour guide. We booked a northern lights chasing tour and the guide, the organiser cooked this dish for the people who were vegetarian. That night we were lucky that we saw the amazing northern lights (aurora). He is a great guide, a great cook and a great organiser. He made every efforts to comfort people and to make their trip a lovely lifetime amazing memory.

My husband and I find this dish very different, yummy and healthy, so we started making at home and this dish is one of our favourite dishes.

Whenever we cook this dish all our beautiful memories of enjoying northern lights gets fresh. That was an amazing experience.

  Recipe Servings: 3 - 4
  Cooking time: 30 Minutes


  • Chickpeas (drained and rinsed) -  2.5 cups
  • Spinach - 1 cup
  • Garlic – 2 cloves
  • Parsley (dried) - 1.5 tsp
  • Cumin Seeds - 1/2 tsp
  • Plain flour - 1/4 cup
  • Baking soda - 1/2 tsp
  • Breadcrumbs - 2 tbsp
  • Coriander - 1/2 tsp
  • Onion (finely chopped) - 2 medium
  • Carrots (chop into thin slices) - 5-6
  • Salt to taste
  • Oil - 2 tbsp
  • Oil (for frying) - as required


  • Wash chickpeas properly and soak them in water overnight or for at least 12 hours. Rinse and drain them well.

  • Place chickpeas, garlic cloves, spinach and parsley in a food processor and pulse until combined and turns into a rough paste. If you don’t have a food processor, you may use a stick blender.

  • Transfer the mixture into a big bowl.

  • Add cumin seeds, coriander, salt, flour and baking soda into it. Mix well with a spoon, make sure there are no dry patches left.

  • Add the breadcrumbs into it and stir well. If the mixture seems too dry add up to 2 more tbsp of breadcrumbs and mix well.

  • To make the falafel, heat oil in a pan on a medium flame.

  • When the oil gets hot, take a walnut sized lump of the falafel mixture, and using two spoons shape into balls. Gently drop them one by one into the hot oil.

  • Once the falafel gets golden brown on one side, flip it and cook the other side.

  • Once falafel gets golden brown from all the sides, drain the excess oil from the falafel and transfer them over a kitchen tissue paper/absorbent paper.

  • Repeat the process with the remaining falafels.

  • Once all falafels are fried, keep them aside.

  • Heat about 2 tbsp of oil in a pan. Once oil gets hot, add finely chopped onions into it. Sauté till they turns translucent, on a medium flame. Stir occasionally.

  • Then add chopped carrots and salt. Sauté carrots on a medium flame for 5-7 minutes or till slightly cooked and turns into little bit golden brown colour. Stir in between.

  • Once done, break already prepared falafel balls into 2-3 pieces and add them into it.

  • Mix well and cook for another 2-3 minutes on a medium flame.

  • Spinach falafel with carrots is ready to serve. Serve it hot.

  • Enjoy yummy dish.