I’ve always loved the green Falafels one could get at Maoz, but somehow whenever I made Falafel at home I never used enough parsley or cilantro to get them to have a green color on the inside. So I thought I’d step up the game and add in some of the green collards I had in the fridge. And yeesss… finally… green Falafel! :)
Collard greens are an amazing source of vitamin A, C, K, calcium and manganese. So they are the perfect addition to protein-rich falafel.
In contrast to previous Falafel recipes (Huge Batch of Falafel, Oil-Free Cilantro Falafel), this time I’ve used canned chickpeas. The Falafel are even quicker to make because they don’t require the dried chickpeas to soak overnight. Yeah to spontaneous Falafels! ^.^
If you have a food processor, these Green Falafels are super easy to make. Just blitz up the green collard leaves & chickpeas, mix in the spices & chickpea flour, form little patties & pan-fry them. Easy as that! What I really like about this recipe is, that you don’t have to decide a day ahead if you’re making falafel because the chickpeas don’t require soaking.
I’ve had the Green Falafel in a simple lamb’s lettuce salad with tomatoes and a hummus dressing (hummus mixed with water & lime juice) and it was delicious! The Falafel would be also great in wraps (especially with homemade tortillas), pita bread, on couscous, or simply to snack on their own (I may or may not have done that…).
- 3 large green collard leaves
- 1 17 oz. / 480g can chickpeas
- ¾ teaspoon salt
- juice from ½ lime
- ⅛ teaspoon garlic powder
- 2 tablespoons besan/chickpea flour
- 1 tablespoon canola oil
- Wash the green collard leaves and remove the stems, roll it up and blitz it in the food processor until fine.
- Drain the chickpeas (save the water for some Aquafaba magic, if you like) and add them to the food processor and blitz until broken up.
- Transfer the mixture into a large bowl, add in the salt, garlic powder, lime juice and give it a good mix.
- Add in the chickpea flour into the mix until you can form little patties (I've added 2 tablespoons).
- Heat a large pan with the canola oil (the bottom should be coated) and add in the Falafel once the oil is hot. Let it pan-fry (on medium to high heat) for about 7 minutes on each side. They should be crispy on the outside and soft but not mushy on the inside.
Should you decide to give Green Falafel a try I’d love to hear how it went! Write me a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3