Kale Falafel

Add kale to your falafel to make them green, healthier and more nutritious. For this falafel, we’re using canned chickpeas and pan-frying them in the pan.

 

Makes 8 Falafels

Equipment needed: food processor, large frying pan, spatula, chopping board, chefs knife

Total Time: 20minutes 

 

Ingredients: 

  • 1 1/2 cups chopped kale
  • 2 cups canned chickpeas rinsed and drained
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice
  • 4 teaspoons all-purpose flour (or chickpea flour to make them gluten-free)
  • 1 tablespoon sesame seeds
  • 1 tablespoon canola oil

 

Method: 

  1. Add the kale, chickpeas, salt, and lemon juice in a food processor and pulse.
  2. Add the flour and pulse again. The mixture should stick together rather easily. If not, you might have to add more flour as a binding agent.
  3. With the falafel mixture, form about 8 little patties and dip them in sesame seeds.
  4. Heat a large pan with the canola oil (the bottom should be coated) and add in the falafel once the oil is hot. Let them pan-fry (on medium heat – not too hot otherwise the sesame seeds will get too dark) for about 5 minutes on each side. They should be crispy on the outside and soft but not mushy on the inside.