Kale Falafel

Hello green loving friends! Who doesn’t like falafel? I prefer a healthier version so these are a big hit in my kitchen! If it scares you to think of your falafel being green, skip the kale part.
Garbanzo Beans, also known as Chickpeas, are among the healthiest food list, containing many health benefits. Benefits such as, digestive track support, antioxidants, minerals, decreased cardiovascular risk, and better regulation of blood sugar.  At approximately 250 calories per cup of chickpeas, it contains 50% of DV for fiber and 29% DV for protein.They are one of the earliest cultivated legumes dating back 7,500 years ago in the Middle East.
Just a side note, it’s amazing for me to ponder the fact of chickpeas dating back 7,500 years. I wonder how long my brothers favorite hot pockets have been around? (No judgement here.) My grandma told me food packaging really took off after war world II. If we think of this concept as an experiment, it can really shed some light.  Read labels! If you cannot read something on the label-think twice!
Here is a list of red flags:
BHT, high fructose corn syrup, artificial colors, soybean oil, propylene glycol, polysorbate, enriched flours, textured soy protein, caramel coloring, saccharin, hydrogenated oils, sulfites, carrageenan, aspartame,   MSG, nitrates, paraben…  the list goes on my friends!! 
So, back to that falafel……
KALE FALAFEL
Ingredients:
  • 2 cups stem removed, torn, and rinsed kale
  • 1- 15 oz can chickpeas, rinsed and drained
  • 3 medium to large cloves garlic, pressed or minced
  • 3  tablespoons tahini
  • 2 tablespoons fresh squeezed lemon
  • 1 tsp ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1-3 heaping tablespoon gluten free oat flour
  • 1-3 teaspoon coconut oil to grease the baking pan

Instructions:
  1. Preheat oven to 375 degrees.
  2. Add chickpeas, garlic, tahini, lemon juice, cumin, chili powder, salt, and pepper to a food processor and pulse to combine.
  3. Add in the chopped kale and pulse until all is well combined. This may take a while, I had to use a spoon to help scrape the mixture from the sides of the processor.
  4. Once well incorporated, transfer to a mixing bowl and stir in the oat flour.
  5. Grease a large baking pan with the coconut oil.
  6. Form the mixture into small patties, and place on the pan.
  7. Bake for 20 minutes, then flip carefully (bottoms should be a nice golden brown)
  8. Bake for an additional 10 minutes on the opposite side.
  9. Allow falafel to cool slightly
  10. Serve immediately with whatever sauce or dip you prefer! Or enjoy on a salad, or in a wrap!

“I have been a seeker and I still am, but I stopped asking the books and the stars. I started listening to the teaching of my Soul.” ~ by Rumi

Namaste!

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