Can I adjust the spice level in this kale falafel recipe?

Yes, you can easily adjust the heat by reducing or omitting the 1/2 jalapeno if you prefer less spice, or add more for an extra kick.

How do I ensure my kale falafel holds together while pan-frying?

The oat flour is key for binding; ensure you've added 5-6 tablespoons as needed. Also, avoid overcrowding the pan to maintain consistent heat and prevent breakage.

What's the best way to store and reheat leftover kale falafel?

To reheat, bake in the oven at 350 degrees for 15 minutes. For longer storage, flash-freeze individual falafel on a sheet pan, then wrap and store in an airtight container for up to one month.

Do I need to cook the kale before adding it to the falafel mixture?

No, the recipe calls for 5 heaping cups of fresh, washed kale with stems removed, which is pulsed raw into the food processor with the other ingredients.

What if my falafel mixture is too wet after blending?

After adding the initial 3 tablespoons of oat flour, if the mixture is still too wet, gradually add the additional 2-3 tablespoons until it reaches a consistency that can be scooped and formed.

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Super Easy Kale Falafel
[Vegan, Gluten-Free]

Name: Super Easy Kale Falafel [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 10-12
Ingredients: 5 heaping cups of kale, washed, stems removed; 1 15-ounce can chickpeas, rinsed and drained; 4 very large garlic cloves (2-3 regular sized if you aren't a fan); 1 1/2 tablespoons tahini; 1/2 jalapeño, diced; 3 tablespoons fresh lemon juice; 1 teaspoon ground cumin; 1 teaspoon sea salt; 5-6 tablespoons of oat flour; Neutral oil, for pan frying

RO By: Robin

Author Bio

Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook.... Read More

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Close-up of golden-brown pan-fried Super Easy Kale Falafel patties, perhaps stacked or served with a dipping sauce.

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Discover more recipes with these ingredients

Super Easy Kale Falafel [Vegan, Gluten-Free]

10-12

Dairy Free

These simple kale falafel are 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! Serve this in pita or on a salad with a drizzle... Read More

Ingredients You Need for Super Easy Kale Falafel [Vegan, Gluten-Free]

5 heaping cups of kale, washed, stems removed
1 15-ounce can chickpeas, rinsed and drained
4 very large garlic cloves (2-3 regular sized if you aren't a fan)
1 1/2 tablespoons tahini
1/2 jalapeño, diced
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon sea salt
5-6 tablespoons of oat flour
Neutral oil, for pan frying

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How to Prepare Super Easy Kale Falafel [Vegan, Gluten-Free]

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. Taste test and adjust seasoning if necessary.
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.
To freeze: place each falafel burger on a sheet pan and flash-freeze in the freezer for 20 minutes. Once cold/solid, wrap individually and store in one airtight container in the freezer for up to 1 month.