Kale Falafel. Vegan & GF.
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Cook time: 
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Serves: 10-12
  • 5 heaping cups of kale, washed, stems removed
  • 1 15-ounce (425g) can chickpeas, rinsed & drained
  • 4 very large garlic cloves (2-3 regular sized if you aren't a fan)
  • 1½ Tbsp tahini
  • ½ jalapeno, diced
  • 3 Tbsp fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 5-6 tablespoons of oat flour
  • Neutral oil for pan frying (I used olive oil)
  1. After you've washed and removed the thick stems from the kale, add all of your ingredients through sea salt to your food processor and pulse several times. Avoid over-mixing or you'll end up with a super tasty hummus. Once blended, add 3 tbl of the oat flour. Pulse a few times. The oat flour will help bind the falafel together. If too wet, add the additional 2-3 tablespoons. I used all 6 in my batch. Taste test and adjust seasoning if necessary.
  2. In the meantime, add a few tablespoons of oil to your pan and place that over med/high heat. Once hot, scoop your batter into the pan. Avoid overcrowding. I pan fried 4 at a time. Allow the first side to brown and then flip. Once browned on both sides, place on a paper towel/plate to drain off any residual oil. Serve immediately or to reheat: baked in the oven at 350 degrees for 15 minutes.
  3. To freeze: I placed each falafel burger on a sheet pan and flash froze in the freezer for 20 minutes. Once cold/solid, I wrapped individually and stored in one airtight container in the freezer for up to 1 month.
Recipe by Knead to Cook at http://kneadtocook.com/super-easy-kale-falafel-vegan-gf/