Recipe: Spent Grain Baked Falafel - Brooklyn Brew Shop

Spent Grain Baked Falafel

Updated on March 12, 2017

Recipe: Spent Grain Baked Falafel

There are certain foods that tend to always be good, but never great. Falafel was one of those foods for us. We enjoyed it. It was cheap and fast and always satisfying but never all that memorable - until we had The King of Falafel - Mo's kleiner Imbiss (Graefestr. 9) in Berlin. Which four years later stands out when meals far more expensive and pedigreed have been forgotten.

Don't get us wrong. This is not that falafel. But with just a few ingredients and a fair amount of spent grain we have a delicious, fully satisfying, quick and healthy baked falafel to stuff into pitas for our post-brewing meal.


  • 2 14 oz cans chickpeas, drained and rinsed
  • 1 cup spent grain, wet
  • 1/2 cup parsley, chopped
  • 1/4 cup mint, chopped
  • 3 scallions, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 lemon squeezed


1. Preheat oven to 375 degrees F.

2. Using a food processor coarsely chop chickpeas (or mash with a fork) then combine in bowl with remaining ingredients. Mix well with your hands.

3. Form into 1" balls and place on a well greased cookie sheet. Bake for 20 to 25 minutes, flipping halfway, or until browned evenly on the outside. Stuff into pitas with all the fixin's and enjoy.