Lemon Kale Falafel with Cabbage Salad and Garlic Yogurt Sauce
A lovely lemony and kale twist on the popular classic vegan snack. Falafels have quickly become one of my all time favorites!
Servings: 2
Calories: 373kcal
Ingredients
For the falafel (Makes about four to five small falafel patties each.)
- 1.5 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
- 1 cup kale stems removed and roughly chopped
- 1 cup fresh parsley/cilantro
- 0.5-1 lime/lemon juice only or to taste (use less if using lemon)
- 1 tsp lime or lemon zest grated, or to taste
- 2 clove garlic
- 2 tbsp flour of your choice (GF if needed)
- 2 tbsp extra-virgin olive oil
- sea salt to taste
- black pepper to taste
- ground cumin seeds to taste
For the salad
- 1 cup red cabbage chopped
- 1 cup green cabbage chopped
- 2 cups salad greens of your choice chopped
- 1/2 cup spring onion (scallion) chopped
For the garlic dressing
- 1/4 cup plain unsweetened yogurt
- 1/2 lime/lemon juice only, or to taste (use less if using lemon)
- 1 clove garlic minced
- black pepper to taste
Instructions
- Preheat oven to 350°F or 175°C.
- In a food processor, combine chickpeas, kale, parsley or cilantro, lemon juice, lemon zest, garlic, flour, oil, cumin, salt, and pepper, and pulse until a textured mixture is formed. Be careful of over processing, the mixture should still have small clumps of chickpeas in it.
- Form balls from the falafel mixture. Use palms to flatten into patties.
- Line baking sheet with parchment paper and evenly space out falafel patties. Bake for 20 minutes, flipping halfway.
- Meanwhile, combine all dressing ingredients in a small bowl and whisk well until combined. Set aside in the fridge.
- Add all salad ingredients into a bowl. Toss to combine.
- When falafels are cooked, divide salad over plates and top with falafel patties and drizzle with yogurt sauce.
Notes
- Feel free to make a bigger batch of falafel patties and freeze uncooked patties in a single layer or divided by parchment paper for later.
- Many of us buy canned chickpeas because of the long soaking and cooking times. But did you know that you could soak and cook a big batch and freeze them for later use? Click here for more info (there's also a quick cooking method in there if you forgot to soak the chickpeas overnight)
Interesting Read(s):
- Discover The Top 10 Health Benefits Of Drinking Warm Lemon Water In The Morning
- Secrets for Healthy Living: How To Be the Best and Happiest Version of Yourself
- How To Get Your Family To Support A Healthy Lifestyle