Kale Sundried Tomato Falafel
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.
Servings: 8 falafels
Ingredients
- 15 ounce garbanzo beans chickpeas, drained
- 2 cups fresh kale
- 3 cloves garlic
- 2 tablespoons sun dried tomatoes drained
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/4 cup Gluten Free oat flour or regular oat flour
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- Sea salt to taste I used a generous amount
Instructions
- 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.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1falafel | Calories: 108kcal | Carbohydrates: 11.9g | Protein: 3.3g | Fat: 4.6g | Saturated Fat: 0.4g | Sodium: 22mg | Fiber: 3g | Sugar: 1.2g