Kale And Chickpea "No-Fry" Falafel Recipe

Name: Kale And Chickpea "No-Fry" Falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cooked chickpeas; 1 cup kale, massaged with kale; 1/2 cup chopped yellow onion; 2 cloves garlic; 1/2 teaspoon cumin; 1/4 teaspoon turmeric; 1/2 teaspoon salt (1/4 tsp if using canned chickpeas); 1 tablespoon fresh lemon juice; 2 tablespoons water; 1/8 teaspoon red pepper flakes; 1/2 teaspoon baking powder; 2 tablespoons white flour; 1-2 tablespoons olive oil; 1/4 cup pomegranate seeds (optional); 2 cups spinach or kale (optional); 2 tablespoons hummus; 1 tablespoon water; 1 teaspoon olive oil; 1 teaspoon fresh lemon juice; 1/4 cup fresh cilantro, chopped

Servings: persons

1 cup cooked chickpeas
1 cup kale, massaged with kale
1/2 cup chopped yellow onion
2 cloves garlic
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/2 teaspoon salt (1/4 tsp if using canned chickpeas)
1 tablespoon fresh lemon juice
2 tablespoons water
1/8 teaspoon red pepper flakes
1/2 teaspoon baking powder
2 tablespoons white flour
1-2 tablespoons olive oil
1/4 cup pomegranate seeds (optional)
2 cups spinach or kale (optional)
2 tablespoons hummus
1 tablespoon water
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1/4 cup fresh cilantro, chopped

1
Combine chickpeas, 1 cup massaged kale, onion, garlic, cumin, turmeric, salt, lemon juice, water, and red pepper flakes in a blender or food processor. Pulse the mixture until blended but still slightly chunky, about 10-15 seconds.
2
Pour mixture into a large bowl and add in baking powder and flour. Work in the flour and baking powder until combined and the mixture starts to stick together.
3
Heat 1 tbsp olive oil in a large pan or skillet on medium heat until hot and fragrant, about 3 minutes. When oil is hot, take the falafel mixture and start to form 3-4 inch size patties and place in pan. Cook patties for about 5 minutes on each side, or until golden and crispy. Remove patties from pan and then place on plate and cover to keep warm. Repeat this step until all falafel mixture is used, adding a little olive oil if desired between each batch.
4
While patties are cooking, whisk together hummus, 1 tbsp water, 1 tsp lemon juice and 1 tsp olive oil and set aside.
5
When done cooking falafels, place desired amount over a bed of kale or spinach, drizzle with dressing and then top with pomegranate seeds and cilantro.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup cooked chickpeas, 1 cup kale, massaged with kale, 1/2 cup chopped yellow onion, 2 cloves garlic, and more.

Yes, Kale And Chickpea "No-Fry" Falafel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale And Chickpea "No-Fry" Falafel

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