A bit of an untraditional falafel. The reason is because it calls for fresh kale. Kale add extra nutrients that the traditional falafel is missing. It tastes very good and you can barely taste the kale. This recipe is great for all fry-o-phobics, because you bake the falafels in the oven. They still get crispy on the outside and soft and chewy on the inside.
2 ½ cups / 40g Kale, fresh
1 (15oz) can garbanzo beans, drained and rinsed
¼ cup onion, white
1 tbsp parsley, dried
1 tbsp lemon juice, freshly squeezed
3 cloves garlic
2 tsp cumin
¼ tsp salt
6 tbsp bread crumbs, whole wheat, plain
2 tbsp olive oil for baking
Put all kale, onions, parsley, lemon juice, garlic, cumin and salt in a food processor (fitted with a S-blade) and mix until smooth and transfer to a bowl.
Put garbanzo beans in the food processor and pulse a few times until the beans are cut open (don't over mix like you would for hummus) and add to the bowl with the kale mixture.
Now add the breadcrumbs to the bowl and stir with a fork or your hands until everything is well combined but not over-mixed.
Scoop 2 tbsp of dough in your hands and gently form into small discs.
Line a baking sheet with parchment paper lightly coated with olive oil.
Add your falafel on the baking sheet and bake at 350°F for 15 minutes. Flip and bake for another 10 minutes.
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