Angel Ritchie, Deli Manager, 16th & Madison
When summer is here, we’re thinking bon fires, grilling, picnics, getting out on the water, all that good stuff. The warm weather also tends to impact our eating habits to lighter, cooler, more veggie-filled fare. If you’re looking for a healthy, fun, summertime meal idea to please a crowd, look no further! This recipe was created from my love of falafel and a desire to put kale in everything I possibly could. It is slightly spicy, light, vegan, gluten free, and adapts well to change. Falafels may also be fried or baked.
- 3 cloves garlic 1
- 15 oz can garbanzo beans
- Juice of 1 Lemon
- 2 tablespoons tahini
- 2 cups fresh kale, chopped
- 2 tablespoons hemp seeds (optional)
- 2 tablespoons fresh flat leaf parsley
- 1 tablespoon garam masala or any other curry you like
- 1 teaspoon cumin ½ teaspoon crushed red pepper flakes
- 1½ teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 2-3 tablespoons garbanzo bean flour, or other gluten-free flour of your choosing. We’ve got a variety available in the bulk section! (If frying, you will need a few additional tablespoons of flour for coating your falafel.)
- Oil of your choosing (I choose 4 tablespoons of a grapeseed/olive oil combo if frying, or 1 tablespoon coconut oil if baking)
- If baking, at this point, turn on oven to 375 degrees.
- In a food processor, blend together all ingredients except the kale.
- Once combined, slowly add kale in ½ cup at a time until it is completely ground into the falafel batter.
- The batter should be thick and a bit dryer than cookie dough. If your batter seems wet, add more garbanzo bean flour. For spice factor, taste it! It’s totally fine to eat raw, at this stage it is basically really thick hummus. Want more spice? Add some sriracha. Needs more salt? Toss it in!
- Form the batter into balls or patties. Of course balls are more traditional, but patties cook more evenly unless you have a deep fryer or are using a ton of oil.
- I went the patty route. If you’re baking your falafel, coat a baking pan with coconut oil, bake for 20 minutes, flip, and bake for 10 minutes on the other side. I found that the baked falafels were drier on the inside and less crisp on the outside than the fried falafel, so naturally, I’m an advocate of frying falafel using healthy oils — but both are tasty!