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Winter Kale Falafel

Winter Kale Falafel | Well and Full | #vegan #falafel #recipe

So how was everyone’s Christmas / Hanukkah / Holiday?! Did you eat lots of cookies? Anyone get any exciting presents? I’m over the moon because my boyfriend got me a VITAMIX!!! It’s red and has a 64-oz container and is pretty much the most perfect thing ever. Get ready for a deluge of smoothie recipes on Well and Full… it’s gonna be SMOOTHIE CITY!


Today’s recipe is a variation on my Summer Harvest Falafel, instead made with hardy winter kale. Falafels are one of the best vegan foods to make – they’re so easy, so delicious, and so filling! They’re also the perfect addition to my Winter Buddha Bowl (which you may have seen a sneak peak of on Instagram) – I’ll be posting the recipe for that this Thursday!

Winter Kale Falafel | Well and Full | #vegan #falafel #recipe

Winter Kale Falafel | Well and Full | #vegan #falafel #recipe
4.5 from 2 votes
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Winter Kale Falafel

This winter kale falafel is a quick and easy meal to enjoy during the winter months, with hardy winter kale! Vegan and gluten-free.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 -12 Falafel

Ingredients

  • 1 15 oz Can Chickpeas
  • 2 Cups Kale packed
  • Juice from 1 Lemon
  • 2 Cloves Garlic
  • 1/4 Cup Chickpea Flour
  • 3 Tbs Extra Virgin Olive Oil
  • 1/4 Tsp Cumin
  • 1/2 Tsp Smoked Paprika
  • 1/4 Tsp Red Pepper Flakes
  • 1/4 Tsp Salt

Instructions

  1. Start by preheating the oven to 350 degrees F.
  2. Rinse and drain your can of chickpeas. (If using home-cooked chickpeas, you'll need 1 and a 1/2 cups.) When done, set aside.
  3. Assemble your food processor. Add the cloves of garlic by themselves, and process until the cloves are minced.
  4. Then, add the kale greens, and process until they're finely chopped.
  5. Then, add everything else - chickpeas, lemon juice, chickpea flour, EVOO, spices - and process until a sort of "meal" is formed. Be careful not to overprocess - you'll want to see small chunks of chickpeas in the meal!
  6. Scoop out the falafel mix using an ice cream scoop (or by hand) and form little patties with your hands. I made 10, but it will depend on the size you make your falafels.
  7. On a baking sheet lined with parchment paper, bake falafels in the oven for about 20 minutes (may vary depending on the size of your falafels).
  8. When done, let cool. This is a very important step - the falafel will be very fragile when they're first out of the oven.
  9. For a crispier falafel, sauté in a pan on medium-high heat with a little olive oil until browned. If not, enjoy as is!

Winter Kale Falafel | Well and Full | #vegan #falafel #recipe

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19 Comments

  • Reply
    Abby @ Heart of a Baker
    December 27, 2016 at 9:32 am

    Ohh congrats on the Vitamix, THEY ARE THE BEST!! xoxo

    • Reply
      Sarah
      December 27, 2016 at 8:16 pm

      Thanks girl!! :D

  • Reply
    Maëva @ Travel&Food
    December 28, 2016 at 6:40 am

    Oh that looks so good!
    Might have to try this one next week.
    Thanks for sharing!

    • Reply
      Sarah
      December 28, 2016 at 9:23 am

      I hope you like it, Maeva! :D

  • Reply
    Natalie | Feasting on Fruit
    December 28, 2016 at 11:36 am

    AHHHHH congrats on the Vitamix!!!! That is huge. And so exciting. And like the best gift you can give a food blogger. Can’t wait for the smoothie mania. But for now, these falafels look wonderful–falafel for every season perhaps? :)

    • Reply
      Sarah
      December 28, 2016 at 7:38 pm

      Thanks girl!! I’m SO excited to finally have the blender of my dreams ;)

  • Reply
    Melissa
    December 28, 2016 at 12:25 pm

    These sound fantastic! I can’t wait to try them!
    Also, looking forward to your smoothie madness! Hooray for vitamix!!!

    • Reply
      Sarah
      December 28, 2016 at 7:38 pm

      Thanks Melissa!! :D

  • Reply
    Josephine
    December 29, 2016 at 1:15 pm

    Love the look of this recipe. If you haven’t got chickpea flour what is a good substitute?

    Thanks

    • Reply
      Sarah
      December 29, 2016 at 1:48 pm

      You could try subbing the chickpea flour with whole wheat flour! The falafels just might be a little bit more fragile. Let me know how it works out if you try it! :)

  • Reply
    Rachel Irish
    December 30, 2016 at 12:05 pm

    Hi Sarah, Just recently found your blog and am so thankful for it! A question about the recipe: have you ever tried freezing these? If so, do you do it after they’ve been baked? I have three, ever-hungry, mini vegans (ages 1, 2.5, and 4) and I love the idea of making a big batch and pulling them out as I need them. Thoughts?

    • Reply
      Sarah
      December 30, 2016 at 12:54 pm

      Hey Rachel! Thanks so much for stopping by :) I’ve never frozen these falafels, but you could definitely do it! I would recommend freezing them after they’ve been baked, and then reheating them in the microwave or sautéing them in a skillet with a little olive oil. Hope this helps :)

      • Reply
        Rachel Irish
        December 30, 2016 at 3:31 pm

        Thanks Sarah. Happy holidays!

  • Reply
    Audrey
    January 16, 2017 at 1:13 pm

    Hi! I have tried this recipe and subbed the chickpea flour with whole wheat flour and the falafels have turned out fantastic! I haven’t tasted them yet but they smell a-m-a-z-i-n-g, I will try your buddha bowl with them tonight, can’t wait!

    • Reply
      Sarah
      January 17, 2017 at 12:10 pm

      I hope you loved the falafels, Audrey!! Thanks so much for leaving a note :)

  • Reply
    Kim
    January 21, 2017 at 8:00 pm

    My husband and I made these together. So excited to try them. We have been making meals during the weekend to use through the week. Looking forward to having them for breakfast and any time of day! Thank you

    • Reply
      Sarah
      January 21, 2017 at 11:20 pm

      I hope you like them, Kim!! :)

  • Reply
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