Okay, I’m starting to think I should just do a theme month of all kale recipes instead of legumes. 🙂 Most years in our CSA we get plenty of lettuce, spinach and arugula but this summer has favored the heartier greens. I think I’ve gotten kale almost every week so far! No complaints here, I love the stuff. I’ve been making way too many chickpea pancakes with it, though. This week we tried another iteration of kale + chickpeas – baked kale falafel.
A few weeks ago I quietly posted my first-ever fried food recipe, the copycat Chipotle sofritas (worth.it.). But I haven’t come totally unhinged yet. So even though classic falafel is fried, I stuck with a baked version for now. Authentic falafel is also definitely not made with kale in it, so let’s call this Maryland-style kale falafel. Though I guess that means I should put Old Bay seasoning on it now, too..
This recipe is crazy-easy! I served up our kale falafel with some pickled vegetables, and Cava Mezze Kalamata Hummus. I love this hummus because it’s all-natural and actually oil-free as well. All of that fatty goodness comes from the tahini and kalamata olives. So delicious. My only complaint is the price: I refuse to pay $5.00 for a little tub of chickpeas that I’m going to eat in, ahem, like 2 sittings. So I tend to only grab it at Whole Foods when it’s on sale or I have a coupon.
You’ll need parchment paper for baking these so that they don’t stick. But I highly recommend getting a Silpat or similar. I have this knockoff version by Artisan Metal Works, which is much cheaper but works just fine. Because this kale falafel is baked, it doesn’t have that tooth-shattering crispy and chewy texture of street truck falafel, but it still does get a decent crispiness on the outside. The inside is a little crumbly which is why I suggest serving with hummus – so all of the delicious little falafel crumbles don’t get lost.
This is actually a recipe from the archives… I just got home on Thursday from a beautiful vacation to western Montana followed by a few days in Washington state. What spectacular summer weather I got to enjoy in both of those places. I had thoughts of instagramming some of my vegan eats during the trip, but it was SO appealing to disengage from technology. Without a camera or phone in tow, I enjoyed some smaller moments that I otherwise might have missed. I feel rejuvenated and so fortunate that I had the opportunity to take a break.
Anyway, I stepped off the plane into a nice Baltimore heat wave that’s continuing through today (94!). So I’m not quite sure when I will stop avoiding my AC-lacking house and get back in the kitchen, and that’s why I’m sharing this kale falafel from earlier in the summer. Luckily, with the chickpea base it fits right into my Vegan MoFo legume theme!
Kale Falafel (Baked, not Fried!)
Ingredients
- 2 and 1/2 cups chopped kale
- 1/2 medium onion diced
- 3 cloves garlic minced
- 3 tbsp fresh parsley
- 2 tbsp fresh cilantro
- 3 cups cooked chickpeas
- 2 tbsp tahini (or use 1 tbsp olive oil)
- 1 tbsp freshly squeezed lemon juice
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika (regular or smoked)
- 1/4 tsp dried oregano
- a few grinds of black pepper
- 1/2 tsp salt
- 2-4 tbsp quick oats (or as needed)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a Silpat-type liner.
- Add the kale, onion, garlic, parsley, and a cilantro to a blender or food processor, and combine until smooth - about as smooth as you can get it. Make sure there are no big pieces of kale left.
- Add the chickpeas, tahini or olive oil, lemon juice, spices, and 2 tb. of the oats. Pulse until the chickpeas reach a very crumbly (but not completely smooth) texture. If the mixture is too thin to be shaped into a ball, add more oats as needed.
- Scooping about 3 tablespoons at a time of the chickpea mixture, form into round shapes and place on the baking sheet, then flatten slightly. Repeat until the whole mixture is used.
- Bake for 20 minutes, or until firm enough to flip over. Bake for another 15-20 minutes on the other side, until browned and slightly crispy on the outside.
- For ease of removing the falafel from the baking sheet, let cool for a few minutes first.
Notes
Nutrition
Adapted from Vegan Yack Attack’s Spinach Falafel.
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Shirley Boock says
So good! I used pita bread, slathered on horseradish hummus, lettuce and tomato. I will definitely be making these again.
Mary says
Being plant based this is an amazing alternative- I use an organic naan , spread some hummus on it then placed 3 patties of falafel on it , topped with tomato ( diced) green onions
( chopped) slivers of organic carrot, a few banana pepper and baby kale…. it was DELICIOUS !!
Shannon @ Yup, it's Vegan says
That sounds wonderful, thank you for sharing!
Richard says
We’re always looking for more uses for our kale – it’s our winter garden staple. We just harvested this year’s crop and have it safely frozen for use throughout the year. We haven’t made falafel for quite a while. This is definitely on my list to try.
NTI Schools says
My sister and brother-in-law are vegan and whenever they come to visit I never know what to make them that I can also eat. They have a trip planned in two weeks and I’m excited to try out this recipe. It looks really good and something I wouldn’t mind eating.
Corrin Radd says
I made these for lunch today and enjoyed them.
Shannon @ Yup, it's Vegan says
Glad to hear it!
Rachel says
thanks for this recipe! i tried it tonight. i skipped the oats since it seemed sturdy enough. i also cranked up the heat to 375 and left them in the oven for about 50 minutes total. they came out great and not too dry in the middle.
Shannon @ Yup, it's Vegan says
Awesome, glad that you liked it! 🙂
rika@vm says
These beautifully baked kale falafel are yummy and wow, look at these lovely colors! I love fried falafel and creamy hummus, but I would enjoy the baked version more with delicious ingredients!
Shannon @ Yup, it's Vegan says
Thank you! I love me some fried falafel, too, but the baked version is more of an ‘everyday’ meal 🙂
Thalia @ butter and brioche says
I am a massive falafel fan but have never thought of making kale flavoured falafel before! This is a great idea and definitely one that I need to try.. love that they are baked and not fried also!
Shannon @ Yup, it's Vegan says
Thank you! I used to make this with spinach, instead.. but one day all I had was kale in my fridge, so the kale falafel was born 🙂
Kari @ bite-sized thoughts says
It sounds like you had a wonderful break! I really love the look of these falafels too – just my kind of meal, and the addition of kale and switching to baked not fried really appeal 🙂
Shannon @ Yup, it's Vegan says
Thank you! And yes, that vacation was much-needed =]
Caeli @ Little Vegan Bear says
Yes! I’ve done a kale falafel before, and was really worried because I crammed it so full of kale that the mixture tasted really bitter. As soon as I baked it, the bitterness disappeared and all that was left was deliciousness! Don’t they just taste so healthy, haha?
Shannon @ Yup, it's Vegan says
Ah, that’s exactly how I felt about it, too! The uncooked mixture wasn’t bad, but it wasn’t great. But after baking…reminds me of the taste of kale chips, all wrapped up in a delicious chickpea patty. So tasty!
Jo from Yummyvege says
I love kale and I love falafel so these sound just perfect for me!
Shannon @ Yup, it's Vegan says
Same here! =]
Sara says
We love falafel, especially baked. Gotta try this version, thanks for sharing!
Shannon @ Yup, it's Vegan says
Of course! Yeah, falafel is just one of those perfect, naturally-vegan foods that always hits the spot 🙂
Vegalina says
I love Falafel but unfortunately it is not that healty. But I really have to try this because 1. it looks amazing and 2. why not? 😉
Shannon @ Yup, it's Vegan says
Thank you! Ah, that’s why I usually save the fried version for special occasions. And luckily this baked version is much healthier! 🙂
Cheryl says
Mm, what a great idea! We always just steam our kale and go to town (some major stomach aches later, sometimes..) so this is a great way to incorporate our favorite veggie in a more interesting way!
Shannon @ Yup, it's Vegan says
Haha, I know what you mean about the stomach aches, actually! We don’t really do plain steamed greens anymore for that reason.