Kale Sundried Tomato Falafel {GF, Low Cal, Vegan}

This Kale Sundried Tomato Falafel made with hearty, comforting and wholesome ingredients is a quick and easy Mediterranean style meal. A warm, soul filling food perfect on a cold day. Gluten Free + Low Calorie + Vegan

I don’t know if I’m happy or sad that it’s Monday. On the one hand happy, because I turned in my final draft of my research paper last night for my capstone. Huge relief! It’s about why a calorie isn’t a calorie. Stay tuned because I will be sharing it on the blog!

On the other hand, I have a huge test the end of the week that is supposed to be representative of my board exam after I graduate in June. Did I mention I have major anxiety? So me and tests are like oil and vinegar. I mentally freak out, get nervous nelly and super stressed. It’s no wonder stress shut down my hormones.

My body is so freaking sensitive to stress. I wish I could be one of those people who was whatever about everything all the time, but I’m just not. My life would be so much easier. Life isn’t fair. Blah!

In other news, my right heel is killing me. My plantar fasciitis started screaming at me a few weeks ago and now my heel hurts like a beast unless I’m wearing my inserts. I should have started wearing them when I felt it come on. Instead, I chose to ignore the stupid thing.

Between not wearing them for a year having hip surgery and now pushing my workouts more, I guess it was a recipe for it to happen. I’m just praying it isn’t a tear because I refuse to go back in that stupid boot after almost a year of wearing it. Ugh…if only I hadn’t worn so many flats as a young adult.

This is my body’s way of telling me I’m doing too much. I’m sure the stress of finishing school doesn’t help, but I can’t say my nutrition has been stellar. Lately I’ve been skipping meals and eating snacks instead of real food.

I tell my 1:1 clients all the time how important it is to have consistent eating habits. I guess I should take my own advice or get myself a coach. Right now I think I need a support group more than a coach though. #coachfail

So I’m making a pledge this week to eat more nourishing, anti-inflammatory food to get me on track. This Kale Sundried Tomato Falafel makes that easy to do! Don’t worry, it won’t be all kale and broccoli up in here from now on. I’ve got chocolate coming at ya on Wednesday, ‘cuz balance!

Back to falafel land…I had this amazing falafel salad with kale at my favorite restaurant, Pita Jungle, or maybe it was spinach. Whatever it was, it was green. Whatever! Either way it was served warm on a bed of cool, crispy greens and I’ve been obsessing over that it ever since.

Thanks to my gnarly foot and favorite restaurant you’re getting a nourishing bowl of yummy, comforting goodness in the form of a tasty plant based burger aka Kale Sundried Tomato Falafel!

These little guys are quick and easy to make. Just toss everything in a food processor, form into burgers and bake. I made a batch in 20 minutes over the weekend to toss over salads throughout the week. Seriously, so darn easy and good!

When you’re ready to eat, toss your Kale Sundried Tomato Falafel on a bed of greens with a little apple cider vinegar, Greek yogurt and paprika to get the party going. Perfect for lunch, dinner or even a healthy appetizer!

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Kale Sundried Tomato Falafel {GF, Low Cal, Vegan}

This Kale Sundried Tomato Falafel made with hearty, comforting & wholesome ingredients is a quick & easy Mediterranean style meal. A warm, soul filling food perfect on a cold day. Gluten Free + Low Calorie + Vegan

Author Skinny Fitalicious

Prep Time 10 minutes

Cook Time 20 minutes

Cool Time 5 minutes

Total Time 35 minutes

Servings 8 falafels

Calories 108 kcal

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Ingredients

• 15 ounce garbanzo beans chickpeas, drained
• 2 cups fresh kale
• 3 cloves garlic
• 2 tbsp sun dried tomatoes drained
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1/4 cup Gluten Free oat flour
• 1/2 tsp cumin
• 1/4 tsp paprika
• sea salt to taste I used a generous amount

US Customary - Metric

Instructions

1. Preheat oven to 350 F. Prepare a baking sheet with parchment paper then set aside.

2. To a food processor or blender, add kale and garlic cloves and process 1-2 minutes to chop the kale

3. Next add all remaining ingredients and blend on high another 2-3 minutes until smooth. Note if the mixture is too crumbly, you can add more a little more oil to make it stick. It should be a slightly gooey, sticky consistency.
4. Using an ice cream scoop, scoop a large amount of batter onto the baking sheet and form with your hands flat into a round patty. Do this for 8 patties. You can adjust them bigger or smaller as you like.

5. Bake for 20-22 minutes until edges are crispy.

6. Remove from the oven, leave on the baking sheet 5 minutes then carefully transfer (they will be fragile) to a wire rack to cool or serve immediately.

Recipe Notes

• My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

Course Dinner

Cuisine Greek, Mediterranean

Keyword baked, dairy free, falafel, gluten free, Greek, healthy, kale, lighter, low calorie, Mediterranean, sundried tomato, vegan

Nutrition facts per serving (1falafel)

Calories 108 kcal

Fat 4.6 g

Saturated Fat 0.4 g

Cholesterol 0 mg

Sodium 22 mg

Potassium 0 mg

Carbohydrates 11.9 g

Fiber 3 g

Sugar 1.2 g

Protein 3.3 g

Vitamin A 0 %

Vitamin C 0 %

Calcium 0 %

Iron 0 %

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What I Used For The Recipe

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.