This kale falafel is not only flavorful, but completely satiating. It’s vegan, gluten-free, and my absolute favorite.
They’re crispy on the outside, tender on the inside, and loaded with addictive spices and flavors. Perfect with hummus, a salad, with quinoa or rice, in a pita sandwich, or on their own, they’re versatile and super healthy.
Although this recipe calls for kale, you can use collard greens or chard. They’re all great options, so you can’t go wrong.
All you need is a food processor, a pan, and 25-30 minutes to prep and cook these delicious bites. Easy peasy.
If you give this recipe a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
Double this recipe and whip up a big batch to eat throughout the week. They’re an easy, delicious option when you’re short on time.
Chickpeas are super creamy and contain more iron and vitamin C than any legume. For an even healthier option, choose sprouted. Sprouting neutralizes phytic acid, which interferes with the absorption of zinc, magnesium, calcium, and iron. It also makes more minerals available and activates the enzymes your body needs for to digest them properly.
3-4 cups kale without stems (or collard greens or swiss chard)
Handful of cilantro or parsley
1 ½ cups sprouted chickpeas or 15-ounce can chickpeas (rinsed and drained)
2-3 cloves fresh garlic
2 tablespoon tahini
1 ½ tablespoon fresh lemon juice
¼ teaspoon cumin
¼ cup oat flour (ground from gluten free oats) – more or less depending on consistency
Himalayan sea salt and pepper
4 tablespoon coconut oil or extra virgin olive oil for cooking
Add the kale, cilantro, chickpeas, garlic, tahini, lemon juice, cumin, sea salt, and pepper to a food processor. Blend until it’s evenly incorporated.
Transfer it to a mixing bowl and stir in the oat flour a little at a time or until the mixture is thick enough to handle with your hands.
Add more salt, pepper, lemon juice, etc., as needed, to adjust the taste.
Add enough oil to coat a heated pan or skillet, then carefully add the falafel.
Cook them over medium heat for two minutes on each side, checking them often, so they don’t brown too quickly. Reduce the heat if they do.
Serve and eat immediately with hummus, tahini drizzle, in a pita, in a salad, or on their own.
Store leftovers in an airtight glass container for up to 3-4 days. Freeze them to keep for longer.
If you love this recipe, you’ll also love these Chickpea Meatballs and Lentil Meatballs.