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Kale Falafel

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. 

Kale Falafel

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. 

Kale Falafel

How to make Kale Falafel

The ingredients

You will need: 

  • kale
  • canned chickpeas
  • salt
  • lemon juice
  • flour (all-purpose flour or chickpea flour)
  • oil
  • 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. 

kale and chickpeas in food processorStep 1: Add chickpeas, kale, salt, and lemon juice in a food processor.

making kale falafel in food processorStep 2: Pulse until it looks like this.

making kale falafel in food processorStep 3: Add the flour.

making kale falafel in food processorStep 4: Pulse again until it looks like this. The mixture should stick together easily.

forming kale falafelStep 5: Form little patties and coat them in sesame seeds.

kale falafel in panStep 6: Over medium heat, add them into the pan with oil. They will take about 5 minutes on each side.

Kale Falafel

Serve the Kale Falafel …

More Falafel Recipes

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I hope you will enjoy these kale falafel as much as I do! Let me know if you give them a try!

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Cheers, Bianca

Kale Falafel

Kale Falafel

Elephantastic Vegan
Add kale to your falafel to make them green, healthier and more nutritious. For these falafel we're using canned chickpeas and pan-frying them in the pan.
4.47 from 15 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 8 falafel
Calories 67 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 67kcalCarbohydrates: 8gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 264mgPotassium: 125mgFiber: 2gSugar: 1gVitamin A: 1255IUVitamin C: 15mgCalcium: 43mgIron: 1mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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