Not only can you make your falafel green, but also healthier and more nutritious, by adding kale! These falafel are made using canned chickpeas and they’re pan-fried.
When I published my green falafel with collard greens recipe (which is actually one of my most shared recipes!), many asked me if they could use kale instead, and yes, yes you can. By adding kale you’re not only making the falafel green but also healthier and more nutritious.
Kale is a great source of vitamin A, K, C, B6, and manganese. So they are the perfect addition to protein-rich falafel.
If you have a food processor, these kale falafel are super easy and quick to make. Just blitz up the kale, chickpeas, salt, and lemon juice, add flour, form little patties, coat them in sesame seeds and pan-fry them. Easy as that!
And by using canned chickpeas, you don’t have to decide a day ahead to make falafel (as you would with dry chickpeas). It’s the fastest way to satisfy your falafel cravings.
How to make Kale Falafel
You will need:
- canned chickpeas
- lemon juice
- flour (all-purpose flour or chickpea flour)
- sesame seeds
The basic steps
As always you can find the full recipe in the box below. I want to show you the process step-by-step first.
Step 1: Add chickpeas, kale, salt, and lemon juice in a food processor.
Step 2: Pulse until it looks like this.
Step 3: Add the flour.
Step 4: Pulse again until it looks like this. The mixture should stick together easily.
Step 5: Form little patties and coat them in sesame seeds.
Step 6: Over medium heat, add them into the pan with oil. They will take about 5 minutes on each side.
Serve the Kale Falafel …
More Falafel Recipes
- 25+ Vegan Falafel Recipes for Chickpea Lovers!
- Vegan & Gluten-free Green Falafel
- Spinach Falafel (vegan and gluten-free)
LOVE IT? RATE IT
I hope you will enjoy these kale falafel as much as I do! Let me know if you give them a try!
And don’t forget to rate the recipe if you like it, this helps other users figure out if they are worth a try!
- 1 1/2 cups chopped kale
- 2 cups canned chickpeas rinsed and drained
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
- 4 teaspoons all-purpose flour (or chickpea flour to make them gluten-free)
- 1 tablespoon sesame seeds
- 1 tablespoon canola oil
- Add the kale, chickpeas, salt, and lemon juice in a food processor and pulse.
- Add the flour and pulse again. The mixture should stick together rather easily. If not, you might have to add more flour as a binding agent.
- With the falafel mixture, form about 8 little patties and dip them in sesame seeds.
- Heat a large pan with the canola oil (the bottom should be coated) and add in the falafel once the oil is hot. Let them pan-fry (on medium heat - not too hot otherwise the sesame seeds will get too dark) for about 5 minutes on each side. They should be crispy on the outside and soft but not mushy on the inside.