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Spinach Falafel with Tahini Sauce and Beet Tzatziki inspired by Oleana
Inspired by Oleana
Try the Original

Spinach Falafel with Tahini Sauce and Beet Tzatziki

Appetizer Vegetarian Dairy-Free
This vibrant Mediterranean appetizer features crisp, herb-packed spinach falafel with a bright green interior. The traditional chickpea base is enhanced with fresh spinach and herbs, then served with creamy tahini sauce and a stunning pink beet tzatziki. This colorful dish offers a perfect balance of flavors and textures while providing a contemporary twist on a classic street food.
Prep Time 30 mins
Cook Time 20 mins
Inactive Time 60 mins
Total Time 110 mins
Servings 4

Ingredients

  • 1 cup Dried chickpeas (Not canned, soaked overnight and drained)
  • 4 cups Fresh spinach (Packed)
  • 1/2 medium Yellow onion (Roughly chopped)
  • 3 cloves Garlic cloves
  • 1/2 cup Fresh parsley (Leaves and tender stems)
  • 1/2 cup Fresh cilantro (Leaves and tender stems)
  • 1/4 cup Fresh mint (Leaves only)
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tsp Lemon zest
  • 2 tbsp All-purpose flour or chickpea flour (Use chickpea flour for gluten-free option)
  • 3 cups Vegetable oil (For frying)
  • 1/2 cup Tahini
  • 3 tbsp Lemon juice (Divided)
  • 1/4 cup Ice water
  • 1 cup Greek yogurt (Full-fat)
  • 1 medium Cooked beet (Peeled)
  • 1/2 cup Cucumber (Finely diced)
  • 2 tbsp Fresh dill (Chopped)
  • 1/4 cup Pickles (Assorted, for serving)
  • 4 whole Pita bread (Warmed, for serving)

Tools You'll Need

  • Food processor
  • Deep heavy-bottomed pot
  • Thermometer
  • Spider strainer or slotted spoon
  • Paper towels
  • Mixing bowls

Chef's Tip

For the perfect falafel texture, ensure your chickpeas are soaked but not cooked before processing. Refrigerating the mixture for at least an hour helps the falafel hold together during frying and creates a lighter, fluffier interior.

Instructions

  1. Place soaked and drained chickpeas in a food processor with onion, garlic, spinach, parsley, cilantro, and mint. Pulse until finely chopped but not puréed.
  2. Add cumin, coriander, baking powder, salt, pepper, and lemon zest. Pulse to combine.
  3. Transfer mixture to a bowl and sprinkle with flour. Mix gently by hand until just combined. Cover and refrigerate for at least 1 hour or up to overnight.
  4. Meanwhile, prepare the tahini sauce: Whisk tahini with 2 tablespoons lemon juice, 1 minced garlic clove, and a pinch of salt. Gradually add ice water until smooth and creamy. Adjust seasoning to taste.
  5. For the beet tzatziki: Grate the cooked beet and squeeze out excess moisture. In a bowl, combine Greek yogurt, grated beet, diced cucumber, dill, remaining lemon juice, and a pinch of salt. Mix well and refrigerate until ready to serve.
  6. Heat oil in a deep, heavy-bottomed pot to 350°F (175°C).
  7. Form the falafel mixture into small balls or patties, about 2 tablespoons each.
  8. Fry in batches for 3-4 minutes until deep golden brown and crisp. Transfer to a paper towel-lined plate to drain.
  9. To serve, spread tahini sauce on one side of a plate and beet tzatziki on the other. Arrange falafel in the center and garnish with pickles.

Plating

Create two swooshes on the plate: tahini sauce on one side and vibrant pink beet tzatziki on the other. Place 3-4 crispy falafel patties in the center where the sauces meet. Garnish with a small pile of assorted pickles and a few fresh herb leaves. Serve with warm pita bread on the side or in a separate basket.

Storage & Reheating

Store uncooked falafel mixture in the refrigerator for up to 2 days. Cooked falafel can be refrigerated for up to 3 days and reheated in a 350°F oven for 10 minutes. The tahini sauce and beet tzatziki can be stored separately in airtight containers in the refrigerator for up to 5 days. The tzatziki may release some liquid; simply stir before serving.

About This Recipe

This spinach falafel draws inspiration from Oleana's colorful twist on the traditional Mediterranean street food. The verdant spinach-infused patties offer a nutritious variation on classic falafel, while the contrasting sauces create visual appeal and complementary flavors. The combination of creamy tahini, tangy-sweet beet tzatziki, and crispy falafel creates a satisfying vegetarian appetizer with depth and balance.

How did it turn out?

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