These falafels are simply outstanding! Roasted poblano peppers give them a smoky, spicy kick, and since they are baked using a very small (optional, even!) amount of oil, they are much better for you than fried falafel. Not to mention every bit as delicious! You can dress these falafels up however you like, with pita bread, fresh veggies, and tahini sauce.

Baked Roasted Poblano Kale Falafel [Vegan]

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Ingredients

Falafel:

  • 3/4 cup dried garbanzo beans (makes 1 1/2 cups soaked, not cooked)
  • 2 small roasted poblano peppers, dried with a paper towel, one diced and one left whole
  • 1/2 red onion
  • 1 shallot
  • 3 cloves garlic
  • 1 jalapeño, cut into 3 or 4 chunks (de-seed for less spicy)
  • 1 tablespoon fresh squeezed lime juice
  • 1 teaspoon paprika
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon cumin
  • 1 3/4 teaspoon sea salt
  • 3/4 cup kale, chopped
  • 1 1/2 cup cilantro
  • 1/2 cup garbanzo bean flour
  • 2 tablespoons extra virgin olive oil (optional)

To Serve:

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Preparation

  1. 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.)

  2. 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.

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

  4. 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.

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

  6. Put in the refrigerator for at least 15 minutes.

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

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

  9. Brush each one with olive oil using a pastry brush or carefully rub on with your fingers. Then, with a spatula carefully flip them over and do the same to the other side (optional).
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