A yummy and healthy kale falafel recipe ! Few years ago, I would never believe I would be able to do my own falafel. Being plant-based is a way of eating from scratch and I always try to avoid all the processed food you have out there. I had to change my habits and I did it for me, for my body (and we have only one, right). So here it is another healthy recipe for you, that you can make easily at home.
Have you heard about falafel?
Because in the Middle East falafel is very common but unfortunately it is often served as a fast food. So here, I adapt the original recipe by using healthy ingredients, superfoods and by reducing drastically the cooking oil.
It turns out into a DELICIOUS healthy falafel recipe which is very versatile and easy to make. It’s a kind of healthy patties !
How to cook those beautiful green and healthy kale falafel?
I use to cook them in a pan but feel free to cook them in an air fryer without oil at all.
These falafels are light and fluffy on the inside. They are still deliciously crispy on the outside, yum ! Kids approve them too (!!) and you can even eat them cold as a small snack.
Stick to this rule to make the best falafel ever : soaked chickpeas only
The key is to prepare the kale falafels (or patties) with dried chickpeas that you soak in water overnight.
Actually, chickpeas in cans don’t hold the same way and get a little squashy. If there is no way for you to use dried chickpeas then you will have to add some flour or oat flakes. Dried chickpeas are much healthier than canned ones (in can they loose some of their nutrients).
Top Tip
The best way to eat them ?
I use to serve them with a lovely mixed salad, some Belgian Fries, The Healthy Way and a lovely Tahini Dip .
You can keep the falafel mixture up to 2 days in the fridge. You can even freeze the batter and use it later on. It is still as delicious as before and it is an easy and quick dinner or lunch option.
If you make it
If you make the healthy kale falafel, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
HEALTHY KALE FALAFEL
INGREDIENTS
- 1 Β½ cup chickpeas * (soaked for min 8 hrs)
- 1 red onion, chopped
- 2 garlic cloves chopped
- Β½ tsp cumin powder
- Β½ tsp coriander powder
- 1 lemon juice
- 1 cup parsley
- 3 big leaves kale, ribs removed **
- 20 mint leaves
- 1-2 pinch(es) of each Himalayan salt and fresh ground pepper
- 3 tbsp coconut oil - for cooking
INSTRUCTIONS
- Drain and wash the chickpeas after soaking and place them in a food processor.
- Heat 1 Tbsp coconut oil in a pan, add cumin and coriander powder, followed by the red onion and the garlic. Stir for about 2-3 minutes until well combined. Add it to chickpeas in the food processor.
- Add the lemon juice, the parsley, the kale and the mint leaves.
- Mix everything in the food processor into a smooth paste. If the paste is still too dry, add a little more water (very carefully, add 1 Tbsp at a time). Mix again until you can shape balls with your hands and they don't fall apart.
- Spice it up with a large pinch of fresh ground pepper and salt.
- Shape patties with your hands.
- Heat up 2 Tbsp of oil in a large pan. Cook the falafel in the pan until golden brown over medium heat – it takes about 3-4 mins for each side.
- Keep them warm in the oven by 50C until you finish to prepare all patties.
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