Delicious and Simple Baked Kale Falafel (Vegan/Gluten Free) ...and Fave Five Friday: Chickpea Deliciousness!
Prep time
Cook time
Total time
Serves: 4
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
1½ tablespoons tahini
2 tablespoons fresh squeezed lemon
¼ tsp ground cumin
¼ teaspoon chili powder
¼ teaspoon sea salt
¼ teaspoon black pepper
1 heaping tablespoon gluten free oat flour
1 teaspoon coconut oil to grease the baking pan
Instructions
Preheat oven to 375 degrees.
Add chickpeas, garlic, tahini, lemon juice, cumin, chili powder, salt, and pepper to a food processor and pulse to combine.
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.
Once well incorporated, transfer to a mixing bowl and stir in the oat flour.
Grease a large baking pan with the coconut oil.
Form the mixture into small patties, and place on the pan.
Bake for 20 minutes, then flip carefully (bottoms should be a nice golden brown)
Bake for an additional 10 minutes on the opposite side.
Allow falafel to cool slightly.
Serve immediately with whatever sauce or dip you prefer! Or enjoy on a salad, or in a wrap!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/delicious-and-simple-baked-kale-falafel-vegangluten-free-and-fave-five-friday-chickpea-deliciousness/