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


  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!