Winter Kale Falafel

• Vegan
• Gluten free

• Produce

  • 1 15 oz Can Chickpeas
  • 2 Cloves Garlic
  • 2 cups Kale, packed
  • 1 Lemon, Juice from

• Baking & Spices

  • 1/4 cup Chickpea flour
  • 1/2 tsp Paprika, smoked
  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 tsp Cumin

Found on wellandfull.com

Description

Ingredients

• 1 15 oz Can Chickpeas
• 2 Cups Kale, packed
• Juice from 1 Lemon
• 2 Cloves Garlic
• ¼ Cup Chickpea Flour
• 3 Tbs Extra Virgin Olive Oil
• ¼ Tsp Cumin
• ½ Tsp Smoked Paprika
• ¼ Tsp Red Pepper Flakes
• ¼ Tsp Salt

Directions

• Start by preheating the oven to 350 degrees F.
• Rinse and drain your can of chickpeas. (If using home-cooked chickpeas, youll need 1 and a ½ cups.) When done, set aside.
• Assemble your food processor. Add the cloves of garlic by themselves, and process until the cloves are minced.
• Then, add the kale greens, and process until theyre finely chopped.
• Then, add everything else - chickpeas, lemon juice, chickpea flour, EVOO, spices - and process until a sort of meal is formed. Be careful not to overprocess - youll want to see small chunks of chickpeas in the meal!
• Scoop out the falafel mix using an ice cream scoop (or by hand) and form little patties with your hands. I made 10, but it will depend on the size you make your falafels.
• On a baking sheet lined with parchment paper, bake falafels in the oven for about 20 minutes (may vary depending on the size of your falafels).
• When done, let cool. This is a very important step - the falafel will be very fragile when theyre first out of the oven.
• For a crispier falafel, sauté in a pan on medium-high heat with a little olive oil until browned. If not, enjoy as is!