Ingredients
Units
Scale
Falafel
- 1 1/2 cups chickpeas (cooked)
- 4 kale leaves
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- Juice from 1 lemon
- Zest from 1 lemon
- 3 garlic cloves
- 4 tablespoons spelt flour
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon cumin
- 1/8 teaspoon paprika
- 1/8 teaspoon sea salt
- 1/4 teaspoon black pepper
Smoky Tahini
- 1/3 cup tahini
- 1/4 cup water
- 1/8 teaspoon cayenne
- 1/4 teaspoon paprika
- Juice from 1 lemon
- 1 garlic clove
- Pinch of sea salt
- Pinch of black pepper
Instructions
Falafel
- Preheat oven to 350 degrees F.
- In a food processor, combine all falafel ingredients (chickpeas, kale, parsley, cilantro, lemon juice, lemon zest, garlic, flour, oil and spices) and pulse until a textured mixture is formed. Be careful of over processing, the mixture should still have small clumps of chickpeas in it.
- Form approximately 12 balls from falafel mixture. Use palms to flatten into patties.
- Line baking sheet with parchment paper and evenly space out falafel patties.
- Bake for 20 minutes, flipping halfway.
Smoky Tahini
- Combine all ingredients into a high-speed blender and blend until smooth.
- Drizzle smoky tahini over falafel and enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes