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.