Feel free to enjoy these on a Greek Salad made with crisp romaine lettuce, cucumbers, tomatoes, red onions and olives.  However, you can eat the falafel alone or sandwiched between pita bread!

Baked Kale Falafel [Vegan]



For the Kale Falafel:

  • 1 can (15 oz) chickpeas rinsed and drained
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon tahini
  • 1/4 cup fresh parsley
  • 1 cup kale, destemmed and chopped
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon paprika
  • sea salt and pepper to taste
  • 1-2 tablespoons olive oil

For the Lemon Tahini Dressing:

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • sea salt and pepper
  • dash cayenne pepper


For the Baked Kale Falafel:

  1. Preheat oven to 425°F degrees. Line a baking sheet with parchment paper and set aside.
  2. Add all ingredients (except olive oil) to a food processor and pulse, occasionally scraping down the sides. Adjust seasoning as needed.
  3. Pulse until a crumbly consistency is achieved.
  4. Using a tablespoon, scoop falafel mix and roll into a ball and place on baking sheet. Brush with olive oil.
  5. Bake for 20 minutes, flip and bake for an additional 20 minutes or until slightly golden and crisp.
  6. Enjoy!

For the Lemon Tahini Dressing:

  1. Mix together until combined.

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