The high temperature of the oven means the outsides are crisp and crunchy, whilst the insides are light and slightly chewy – just what you want from a falafel.
And don’t get me started on the flavor! The combination of zesty lime juice, aromatic cilantro and powerful garlic work amazingly well together. Combine them with the mild flavor of the chickpeas and the subtle sweetness of the kale and you’ve got a match made in heaven!
There are loads of ways you can serve falafel – on top of a fresh green salad, inside a whole wheat pita bread with extra veggies or – my favorite way – on top of a bed of zucchini noodles with tomato sauce.
This recipes makes five mini falafels which is enough to serve one adult as part of a main meal, but you can easily decrease the ingredients to make fewer falafels or increase them to make more. These falafels store wonderfully, which makes them great for preparing ahead of time and storing until you’re ready to eat.
To prepare this dish in advance, follow the recipe below and leave the falafels to cool to room temperature. Then wrap them in plastic wrap or place them inside a Ziploc bag and store in the fridge for up to five days or in the freezer for up to six months. When you’re ready to eat, simply warm the falafels up in the microwave until piping hot.
- 1 cup chickpeas, cooked and drained
- 2 large kale leaves, finely chopped and stem removed
- 1 clove garlic, minced
- Juice of ½ lime
- 2 tablespoons oat flour
- 2 tablespoons chopped fresh cilantro
- Dash of salt and pepper
- Preheat the oven to 480°F and line a baking tray with a non-stick mat or a piece of parchment paper.
- In a small bowl, mash the chickpeas until you’ve got a thick paste.
- Stir in the chopped kale, minced garlic, lime juice, oat flour, chopped coriander, salt and pepper.
- Divide the mixture into five equal portions and roll each one into a ball. Use your palms to flatten each of the balls into a falafel shape and bake in the preheated oven for 20 minutes, until golden and crispy on the outside.