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Kale falafel

From Farm Where Life is Good

<p>With all of the cucumbers, I couldn&#8217;t pass on falafels. We had a great dinner of them last night. I cheated and used a box-mix that I found hidden on a back shelf (it was late!), but here is a recipe I have used before. Spice variations abound, so I have included some suggestions.)</p>
Source: Adapted from (Entered by Lara Rasmussen Anderson)
Serves: 2-4

4 cups kale or Swiss chard, stemmed
1 15oz can chickpeas (or 2 cups dried chick peas soaked in water 24hrs)
3 cloves garlic
1 1/2 Tbsp tahini (a good staple to have in the fridge)
1 1/2 Tbsp fresh lemon juice or seasoned rice vinegar
1/4 tsp cumin
sea salt and black pepper to taste
3-4 Tbsp oat flour (grind oatmeal in blender)
4 Tbsp high-heat oil for cooking
Other seasonings: fresh parsley, coriander, fresh cilantro, onion/scallions. Add to food processor with other ingredients.

Step by Step Instructions
  1. Add kale, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine
  2. Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp.
  3. Taste and adjust seasonings as needed. More salt, pepper and lemon juice, and a touch more tahini?
  4. Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
  5. Add falafel (however many will fit very comfortably) to the pan.
  6. Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
  7. Cook until the underside is golden brown as well.
  8. Serve immediately with hummus and paprika, or inside a pita or wrap with creamy cucumbers & dill
  9. Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.