Versatile Kale Falafel Recipe

Name: Versatile Kale Falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Dry chickpeas/garbanzo beans, also canned chickpeas could be use; .5 cups Finely chopped onion; .5 cups Fresh chopped kale or frozen; 3-4 pieces Garlic cloves ( I prefer) them toasted); 1.5 tablespoons Flour; 1 and 3/4 teaspoons Salt; 2 teaspoons Cumin seeds (toasted is better is possible); 1 teaspoon Ground Corriander; 1/4 teaspoon Ground Black Paper; 1/4 teaspoon Cayenne pepper; 1 pinch Ground cardamom; 1 or 2 Fresh Green Chilies (Optional); Vegetable oil for frying (grape seed, canola, and peanut oil work well)

Servings: persons

1 pound Dry chickpeas/garbanzo beans, also canned chickpeas could be use
.5 cups Finely chopped onion
.5 cups Fresh chopped kale or frozen
3-4 pieces Garlic cloves ( I prefer) them toasted)
1.5 tablespoons Flour
1 and 3/4 teaspoons Salt
2 teaspoons Cumin seeds (toasted is better is possible)
1 teaspoon Ground Corriander
1/4 teaspoon Ground Black Paper
1/4 teaspoon Cayenne pepper
1 pinch Ground cardamom
1 or 2 Fresh Green Chilies (Optional)
Vegetable oil for frying (grape seed, canola, and peanut oil work well)

1
["Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak - you will have between 4 and 5 cups of beans after soaking.
2
Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, kale, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, green chilies and cardamom.", "Fill a skillet with vegetable oil to a depth of 1 1/2 inches. I prefer to use cooking oil with a high smoke point, like grape seed or peanut oil. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp. of mixture per falafel. But size could be varied depending on your personal preference. The balls will stick together loosely at the beginning, but will bind nicely once they begin to fry.", "Note: if the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like and add 1-2 eggs to the mix"]

344

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 13 ingredients. The key ingredients include: 1 pound Dry chickpeas/garbanzo beans, also canned chickpeas could be use, .5 cups Finely chopped onion, .5 cups Fresh chopped kale or frozen, 3-4 pieces Garlic cloves ( I prefer) them toasted), and more.

Yes, Versatile Kale 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.

Versatile Kale Falafel

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