This Baked Kale Falafel recipe is vegan, gluten free, high in protein, and WICKED AWESOME. Easy to make from my Kale Hummus and quick to prepare for last minute dinners! Then check out my Friday Catch All!
Happy St. Patrick’s Day! Or, if you are reading this any other day of the year… Happy Day!
Today, I am bringing you this Baked Kale Falafel recipe, the promised follow up to my Kale Hummus recipe from last week. And yes, the Friday Catch up is at the end of the post!
Baked Kale Falafel (Vegan, Gluten Free)
Which came first, the hummus or the falafel? Well, in this case, the idea for the falafel started everything, but the hummus came first! Can’t decide which to make? Just make them both by using have the hummus recipe for the falafel recipe (and scale accordingly, obviously).
This baked falafel recipe gives you everything you want in a falafel, and more, in my opinion. You get scads of nutrition in the fiber, protein, healthy fats, and vitamins from the chickpeas, chickpea flour, and kale without much filler or nonsense. You also don’t have to play with the mess of frying anything, though you could easily pan saute them if you desire. But why would you? Baking the falafel yields such a great result without the excess oils that can be difficult on tummies (like mine).
Texture-wise, I like my falafel smoother (so I processed the batter a bit more), and Alex likes his chunkier, so next time I’ll oblige him, lol. The kale and the apple cider vinegar gives such an herbaceous zip that perfectly compliments a garlicy tahini sauce like a vegan green goddess sauce. And the spices give you the warmth and pop that you love and expect from Mediterranean dishes.
I love falafel, but rarely can I have it at restaurants. Now that I know how easy it is to make at home, I can have it all the time! I hope you try my baked kale falafel recipe and let me know what you think!
Healthy Baked Kale Falafel (Vegan, Gluten Free)
|Prep:||Cook:||Yield: 12 falafels||Total:|
This healthy baked Kale Falafel recipe is vegan, gluten free, high in protein, and amazingly delicious! A fun twist on a traditional Mediterranean favorite baked to perfection and great for meal prep.
- 6 cups (6 oz) Fresh Kale
- 1 can (15.3 oz) Garbanzo Beans (drained and rinsed)
- 1/4 cup (30 g) Chickpea Flour
- 1 Tbsp Apple Cider Vinegar
- 1-2 Tbsp Garlic Powder OR 1-3 cloves Garlic (to taste)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 Tbsp dried Parsley or 2 Tbsp fresh Parsley
- 1/2 Tbsp dried Cilantro or 2 Tbsp fresh Cilantro
- dash of Cayenne Pepper
- 1/2 tsp Paprika and Cumin
- Olive Oil, Water, or Vegetable Broth until smooth or desired texture is achieved
- Preheat oven to 400*F.
- Add ingredients to food processor and process to desired texture.
- Scoop 2 Tbsp of batter onto foil lined and greased baking sheet.
- Bake for 10 minutes, flip falafels and press down with wide spatula. Finish baking additional 10-15 minutes.
Serve with tahini or other garlic sauce (or, if you want to break all the rules, BBQ sauce!)
Friday Catch All
1) What a week it has been. I’ve been in rollercoaster-of-emotions-land (it is a real place), and that isn’t likely to change this weekend. I find out if the embryo transfer took on Sunday. Even if the blood test shows that my body accepted the transfer, it doesn’t necessarily mean that I am pregnant, though it is obviously better than a negative. OH and Alex won’t be here. Fun. Honestly, it is probably for the best because we would just be waiting for a phone call and feeding off each other. I am busy with things Friday and Saturday and then NOTHING on Sunday, so I’m going to clean the apartment. And try not to **** my pants.
2) Cherry salsa is delicious. My boss gave me some as a give at Christmas, and I might have saved it for a while, but Alex and I are making up for it by MOWING through it. I am putting it on everything. And the chicken tacos I made with it were so good that Alex asked for them twice in one week! I’d say it is a hit! And yes, there will be a copycat recipe!
3) I get to see Tiffy tonight for a girl date. We can’t go for sushi and beers, so it is going to be a little bit of a change for us, but as long as I get to cuddle her so hard, all will be well. I need someone to take my mind off of things!
4) It is kind of my plan to lock up my sugar consumption after the stress of the weekend. Until them, I’m just giving myself the grace to be ok with it. That said, I have 3/4 of a bag of mini semi-sweet chocolate chips, 2 large tubes of M&M’s minis, 1/2 a bag of chocolate covered cocoa nibs… and a few other things already in the apartment. Last week I could have also claimed to have had 3 boxes of Pocky and a carton of mini Robin’s Eggs (by Whoppers). But they have gone. So basically, I need to lock it up a bit. Case in point: We may have gone to dinner at a favorite restaurant and then to Yogurtland and then I still came home and finished off the carton of Robin’s Eggs. Whatever.
5) I discovered this week that my snow boots are not, in fact, waterproof or made for snow. I think I knew that previously, but after a mild winter last year, I didn’t get a rude reminder. Well, I figured it out about 10 minutes into my walk downtown for the doctor on Tuesday, and by the time I got down there, my socks were soaking (as in, able to get water out). If you saw my IG stories, you know what my footwear of choice was while I was at the doctors instead of my boots…
Posts you may have missed:
- Oven Stove Fridge Freezer (Embryo Transfer #2)
- Lucky to Be A Runner
- How Runners Should Spend Snow Days (Coaches Corner)
- Learning to Welcome Change
Now, here is the big questions for the weekend!
What should I make this weekend? I have 2 bananas that are ripe… and don’t say “banana bread.” Get creative!
Falafels: What are your thoughts?
Have a great weekend, everyone!
Thank you to Dole for providing the Dole ORGANICS Kale Greens Blend for this recipe! Ideas and opinions are my own.