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Kale Falafel

Kale Falafel

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.
Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 falafel
Calories 67kcal
Author Elephantastic Vegan


  • 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.


Calories: 67kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 264mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1255IU | Vitamin C: 15mg | Calcium: 43mg | Iron: 1mg