EatLove.Live

Lemon Kale Falafel with Cabbage Salad and Garlic Yogurt Sauce

Amy Goodrich
Lemon Kale Falafel
Lemon Kale Falafel
Print

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!
Course Dinner, Lunch
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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):

 
Exit mobile version