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 of creamy tahini sauce.
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
- 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.