I’m a sucker for Middle Eastern food. For dips and pita bread. For baklava and for Falafel! I love it when we eat out in an Israeli restaurants. They have plenty of vegan options for me and for him (He does eat meat).
My go-to favorite plate will be a mezza platter with hummus, babaganoush, grape leaves and falafel or a falafel wrap.
My current obsession now, when I eat out or I’m curios about a plate is to try making it at home. Because there’s nothing better than your favorite meal homemade.
I found this falafel recipe on the Minimalist Baker blog. She has awesome photos and easy to follow recipes.
I tweak (of course) the recipe a tiny bit to my taste and preferences, like incorporating kale. And to tell you the least, I devoured the falafel.
Note: This is a great recipe to batch food for the week. You can prepare your mix, make the falafel you are going to eat and keep the rest in the fridge. Pre-made, or in mix form. You can make different size patties and enjoy them in different ways for Breakfast, Lunch or Dinner.
Falafel with Kale
– 2 C of Steamed Kale –That means 4 cups of Raw Kale. It shrinks after steamed.
– 1 1/2 C of Cooked Garbanzos or 1 can
– 2 Tbsp of Lemon Juice
– 2 Tbsp of Tahini
– 3 Chopped Garlic Cloves (Do not omit this step)
– 1/4 Tsp of Cumin
– 1/4 Tsp of Sea Salt and Pepper each
– 4 Tbsp of Oats Flour
– 1 Tbsp of Olive Oil
– 1 Tbsp of Coconut Oil (For pan)
– Steam Kale.
– Place all ingredients including kale in food processor (Except for Oat Flour). Blend but don’t over due it or you’ll create hummus. You want texture.
– Transfer mix into a bowl. Start mixing with a wooden spoon. Sift flour in and continue mixing.
– When done, using a measuring cup scoop out mix, make balls with your hands, then flatten them out.
– Melt coconut oil in pan at medium to high heat. Move the pan around so the oil covers all the surface.
– Place patties on pan. 2-3 minutes each side, a couple of times.
– Serve, and enjoy with homemade tahini.