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Lemon Kale Falafel
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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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Lunch
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)

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