Crispy on the outside, soft on the inside, warm and filling – these kale falafels are both vegan and gluten-free!
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- 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
- 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!