Spinach and Feta Falafel with Lemon-Dill Yogurt Dip

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp falafel infused with fresh spinach and feta, paired with a bright lemon and dill yogurt dip for a satisfying vegetarian snack. This greek-inspired vegetarian (vegetarian) ready in about 35 minutes blends drained and rinsed canned chickpeas, packed fresh spinach, crumbled feta cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Greek cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a food processor, combine 15 oz drained canned chickpeas, 1 cup fresh spinach, 1/4 cup finely chopped red onion, 3 minced garlic cloves, 1/4 cup chopped fresh parsley, 1 tsp ground cumin, 1 tsp ground coriander, 3/4 tsp salt, and 1/2 tsp black pepper. Pulse until the mixture is coarsely blended but not pureed.
  2. Step 2: Transfer the mixture to a bowl and stir in 1/2 cup crumbled feta cheese, 3 tbsp all-purpose flour, and 1/2 tsp baking powder. Mix well to form a sticky dough.
  3. Step 3: Heat 1 cup vegetable oil in a deep skillet or saucepan over medium heat to 350°F. Using wet hands, shape the falafel mixture into 12 small patties or balls.
  4. Step 4: Fry the falafel in batches for 3-4 minutes per side until golden brown and crisp. Transfer to paper towels to drain excess oil.
  5. Step 5: For the dip, mix 1 cup plain Greek yogurt with 1 tbsp lemon juice, 1 tbsp chopped fresh dill, and 1/4 tsp salt in a small bowl until smooth.
  6. Step 6: Serve the warm spinach and feta falafel with the lemon-dill yogurt dip on the side for dipping.

Equipment for this recipe

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Frequently asked questions

How long does Spinach and Feta Falafel with Lemon-Dill Yogurt Dip take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spinach and Feta Falafel with Lemon-Dill Yogurt Dip?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spinach and Feta Falafel with Lemon-Dill Yogurt Dip?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spinach and Feta Falafel with Lemon-Dill Yogurt Dip for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spinach and Feta Falafel with Lemon-Dill Yogurt Dip vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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