Baked Falafel with Kale (GF)
Serves: 2-3
Yields 12 falafel
  • 3 garlic cloves, quartered
  • 3 Tbsp cilantro
  • ¼ cup parsley, chopped
  • ½ cup kale
  • 2 cups chickpeas (or 1-15 ounce can)
  • ¼ cup almond flour
  • 2 Tbsp fresh lemon juice
  • ½ Tbsp ground cumin
  • ¾ tsp paprika
  • a pinch of salt and pepper
  1. Preheat oven to 400 degrees F. Prepare a baking sheet with aluminum foil and a light coat of olive oil.
  2. Add all ingredients into food processor and process until mixture resembles a paste-like consistency.
  3. Use hands to shape small handfuls of mixture into falafel patties and place onto prepared pan.
  4. Spray the tops of the falafel with olive oil.
  5. Bake for 20 minutes, turning once half-way through baking time.
  6. Remove from oven and let cool for a few minutes before plating.
  7. Serve on top of a salad, in a whole grain pita wrap, or in a whole grain tortilla with tomatoes, lettuce, and tzatzilki sauce if you wish.
Recipe by at