Spent Grain Baked Falafel: Crispy, Herby, and Packed With Brewed-In Flavor

Spent Grain Baked Falafel is earthy, protein-rich, and beautifully textured — a mash-up of Middle Eastern street food and brewery kitchen resourcefulness.

These falafel bake up crispy outside, tender inside, and are loaded with chickpeas, herbs, and leftover mash grain for added flavor and fiber. Whether tucked into pitas or served on a board with dips and beer, they’re satisfying and smart.

Ingredients (Makes ~20 small falafel)

Base Mix

• 1½ cups cooked chickpeas (or 1 can, drained)
• 1 cup spent grain (wet, well-drained, finely chopped)
• ½ cup chopped fresh parsley
• ¼ cup chopped fresh cilantro or dill
• 2–3 cloves garlic
• 1 small onion or 2 shallots
• 1½ tsp cumin
• 1 tsp coriander
• ½ tsp baking powder
• Salt and pepper to taste
• Optional: ¼–⅓ cup flour, chickpea flour, or breadcrumbs to bind
• Optional: 1 tbsp lemon juice or beer (wheat, blonde, or pale ale)

Instructions

Step 1: Mix

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. In a food processor, pulse chickpeas, herbs, garlic, onion, and spices until combined but still textured — not a purée.
3. Stir in spent grain, baking powder, and flour/binder if needed.
4. Let mixture chill 20–30 minutes to firm up (optional but helpful).

Step 2: Shape

1. Scoop into ~1½-inch balls or patties.
2. Arrange on the baking sheet and brush or mist with olive oil.

Step 3: Bake

1. Bake for 20–25 minutes, flipping halfway, until crisp and golden on both sides.
2. Let cool a few minutes to firm up before serving.

Serving Suggestions

• Tuck into pita with lettuce, tomato, pickled onion, and garlic yogurt
• Serve on a platter with hummus, tahini sauce, and warm flatbread
• Crumble over salad or grain bowls with IPA vinaigrette
• Drizzle with hot sauce and pair with crispy beer slaw

Storage

• Keeps 4–5 days in the fridge
• Freeze baked falafel in a single layer, then bag for up to 2 months
• Reheat in oven or toaster oven at 375°F until hot and crisp

Beer Pairing

In the Mix

• Optional splash of pale ale, wheat beer, or cream ale — light, smooth, citrusy
• Avoid bitter IPAs or sour beers — too sharp for the herbs and chickpeas

In Your Glass

• Hefeweizen or witbier with lemony dips
• Blonde ale or Kölsch with tahini and garlic sauces
• Saison or spiced wheat beer with herby falafel bowls
• Pilsner or pale ale to keep it crisp and refreshing

Final Thoughts

Spent Grain Baked Falafel is crispy, hearty, and packed with beer-kitchen resourcefulness.

It’s a plant-based powerhouse with depth, crunch, and character from every scoop — proving that the grain from your brew can hold its own far beyond the kettle.

Cheers to green herbs, golden edges, and beer in every bite! 🧆🍺🔥

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