Super Easy Kale Falafel. Vegan & GF.


Kale falafel patties.  Vegan. Gluten free.

Happy second Monday of the week (ha!).  Hope you had a lovely holiday weekend with family & friends.  Ours was productive & relaxing, which is exactly what we needed.  We got to eat out a lot & enjoy some really awesome vegan food in Philly so that’s a win to me.

Today when I got home from the gym, I knew I had to mentally  start prepping menus for the week.  While going through some social media I saw that my favorite Minimalist Baker was promoting her e-book and that all sales today (you name the price) were being donated to a food bank in Houston… needless to say, I jumped all over that and lovingly devoured her recipes.  This recipe stood out to me as my garden is bursting with enormous kale leaves.  See pic below for evidence.

So I got started and adapted as I went along.  The recipe turned out great, the falafel is tender and crunchy.  The recipe made a nice batch with some to freeze for a quick dinner idea in the future.  All made in the food processor so clean up is a cinch too!  I hope you give this recipe a whirl.  Perfectly served up on a bun, pita or straight away.  I love adding one to my salad.  Top with vegan mayo, hummus or whatever you like.

Kale Falafel. Vegan & GF.
Prep time:
Cook time:
Total time:
Serves: 10-12
Ingredients
  • 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)
  • 1 1/2 Tbsp tahini
  • 1/2 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)
Instructions
  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.

  

I drained them for a few minutes and ended up baking for an additional 15 minutes to really crisp them up.



Sunday: 1h 50m 21 mile trail bike ride – hilly & oh so muddy
Monday: 55m weightlifting, 40m cardio
Tuesday: 54m weightlifting upper body & core, 45m cardio

That’s a wrap!  Time to get our dinner ready and on the table 🙂 Happy September!

— Knead to Cook

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