Better Than Restaurant Falafel (Vegan & Gluten Free

• Vegan
• Gluten free

• Produce

  • 1 bunch 4 cups stemmed and torn collard greens
  • 1 15.5 ounce can Chickpeas
  • 3 medium to large cloves Garlic

• Condiments

  • 1 1/2 tbsp Lemon juice, fresh
  • 1 1/2 tbsp Tahini

• Baking & Spices

  • 3 tbsp Oat flour
  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 4 tbsp Grapeseed or olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin

Found on minimalistbaker.com

Ingredients

• 4 cups stemmed and torn collard greens (one bunch), or swiss chard
• 1 15.5 ounce can chickpeas, rinsed and drained
• 3 medium to large cloves garlic, chopped
• 1.5 Tbsp tahini
• 1.5 Tbsp fresh lemon juice
• 1/4 tsp cumin
• sea salt and black pepper
• 3-4 Tbsp oat flour (ground from gluten free oats)
• ~ 4 Tbsp grapeseed or olive oil for cooking

Directions

• Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine (see photo).
• Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp.
• Taste and adjust seasonings as needed. I added more salt, pepper and lemon juice, and a touch more tahini.
• Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
• Add 4 falafel (or however many will fit very comfortably) to the pan at a time.
• Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
• Cook until the underside is golden brown as well.
• Serve immediately with hummus and paprika, or inside a pita with garlic sauce or hummus.
• Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.

Nutrition