Baked Roasted Poblano Kale Falafel
[Vegan]

Soak garbanzo beans overnight for at least 12 hours, rinse and set aside. (I don’t suggest canned garbanzo beans because they are soaked and cooked, which will make for a different texture and flavor.)

In a food processor, mince the onion, shallot, garlic, jalapeño (remove seeds if you want less heat), lime juice and spices. Scrape the edges one time and pulse a few more times. Remove from bowl and set aside.

Add the whole poblano, cilantro, kale, and half the garbanzo beans and pulse about 15 times. You want it a little bit chunky.

Add the onion mix, flour and the rest of the garbanzo beans and pulse a few more times making sure to incorporate all the flour and leaving it with small pieces of garbanzo beans.

Scrape the sides, add the diced poblano and pulse just enough to incorporate.

Put in the refrigerator for at least 15 minutes.

Line a baking sheet with parchment paper and preheat oven to 375°F.

Form into golf ball size balls and press flat to form a disc and place them on the baking sheet.