Delicately crunchy, kale filled falafels with delightful flavor. This traditional Middle Eastern favorite is a versatile vegetarian dish that even the non-vego's will love!
Time: 40 minutes, Serves: 15
1.5 cups of cooked chickpeas
1 tbsp of parsley flakes
1/4 cup of SoCo tahini
1 tsp ground coriander
2 tbsp fresh lemon juice
1 cup chopped kale
1/2 tbsp garlic powder
1-2 tbsp water (optional, if your blender is having trouble)
1. Preheat your oven to 400°f and line a baking sheet with parchment paper, or a silicone baking mat.
2. Add all of the ingredients to a blender or food processor and pulse until the mixture is uniform and pulverized enough to be molded. If your blender is getting stuck, add water one tablespoon at a time until a smooth consistency is achieved.
3. Roll the falafels into tablespoon sized balls and flatten into patties on the baking sheet.
4. Bake the falafel for 15 minutes, then flip and bake for another 15 minutes. 5. Pair with your favorite salad and drizzle with SoCo tahini.
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