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
Prep Time10 minutes mins
Cook Time20 minutes mins
Cool Time5 minutes mins
Total Time35 minutes mins
Course: Dinner
Cuisine: Greek, Mediterranean
Diet: Gluten Free
Servings: 8 falafels
Calories: 108kcal
Preheat oven to 350 F. Prepare a baking sheet with parchment paper then set aside. To a food processor or blender, add kale and garlic cloves and process 1-2 minutes to chop the kale 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.
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.
Bake for 20-22 minutes until edges are crispy.
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.
Serving: 1falafel | Calories: 108kcal | Carbohydrates: 11.9g | Protein: 3.3g | Fat: 4.6g | Saturated Fat: 0.4g | Sodium: 22mg | Fiber: 3g | Sugar: 1.2g