There’s no stopping my Kale plants. They seem to be thriving in their little home and the more we cut them the more the flourish.
We’re eating kale every single day! Honestly, do yourself a favour, get down to your local nursery and buy a punnet of kale. They just doesn’t stop giving.
When I made my Kale Tabouli last month I started to look think of other recipes that I could substitute kale with. I figure if kale could easily replace parsley then why not falafels?
I decided to bake them instead of frying to keep things healthy. Hot out of the oven, they looked good and I teamed them up with a tahini sauce and simple garden salad for the photo, however when it came to the taste test I wasn’t sure If I liked them. They tasted quite ‘grassy’ however teamed up with my Lebanese turnip pickles, cos lettuce leaves, sliced tomatoes, a garlicky tahini sauce and a dash of chilli all wrapped up on Lebanese bread, they made quite a tasty meal and I forgot these falafels were even kale.
Crunchie Baked Kale Falafels.
• 4 cups kale leaves (stems removed)
• 1 400g can chickpeas, rinsed
• 2 garlic cloves
• 2 Tablespoons tahini
• 4 table spoons lemon juice
• 1/2 teaspoon cumin
• 4-5 tablespoons flour
• Salt and pepper to taste
• Small bunch of fresh mint leaves.
Pulse the kale, chickpeas, garlic, tahini, lemon juice and cumin in a food processor until it forms a thick paste. Transfer to a bowl and stir through the flour. I added 4 spoons of flour, but if your mix is still wet and not solid enough to form small balls, add more flour.
Form them into ball like shapes and squish them down a bit to flatten
Pop them into a preheated oven and bake until golden brown
Best eaten hot and crunchy.