Spinach and Feta Falafel with Lemon-Dill Yogurt Dip

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 recipe, ready in about 35 minutes, pairs canned chickpeas, fresh spinach, feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 15 oz, drained and rinsed canned chickpeas
• 1 cup, packed fresh spinach
• 1/2 cup, crumbled feta cheese
• 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
• 1/2 tsp baking powder
• 3 tbsp all-purpose flour
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 cup, for frying vegetable oil
• 1 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp, chopped fresh dill
• 1/4 tsp, for dip salt

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

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.