Baked Falafel

This is a great treat from the winter menu at Mindful Ways, but can be made year round! Serve with Tzatziki, hummus, or tapenade, or any other dip you like!


1 15 oz Can Chickpeas

2 Cups Kale packed

Juice from 1 Lemon

2 Cloves Garlic

1/4 Cup Chickpea Flour

3 Tbs Extra Virgin Olive Oil 1/4 Tsp Cumin

1/2 Tsp Smoked Paprika

1/4 Tsp Red Pepper Flakes

1/4 Tsp Salt


Start by preheating the oven to 350 degrees F.

Rinse and drain your can of chickpeas, making sure to dry them well. (If using home-cooked chickpeas, you'll need 1 and a 1/2 cups.) When done, set aside.

Assemble your food processor. Add the cloves of garlic by themselves, and process until the cloves are minced.

Add the kale greens, and process until they're finely chopped.

Then, add everything else - chickpeas, lemon juice, chickpea flour, EVOO, spices - and process until a sort of "meal" is formed. Be careful not to overprocess - you'll want to see small chunks of chickpeas in the meal!

Scoop out the falafel mix using an ice cream scoop (or by hand) and form little patties with your hands. This makes about 10, but it will depend on the size you make your falafels.

On a baking sheet lined with parchment paper, bake falafels in the oven for about 20-30 minutes (may vary depending on the size of your falafels).

When done, let cool completely. This is a very important step - the falafel will be very fragile when they're first out of the oven.

For a crispier falafel, sauté in a pan on medium-high heat with a little olive oil until browned. If not, enjoy as is!

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