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 this year I got 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!

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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 minutes

Cook Time 30 minutes minutes

Total Time 40 minutes 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

• Start by preheating the oven to 350 degrees F.
• Rinse and drain your can of chickpeas, making sure to dry them well. (If using home-cooked chickpeas, you’ll need 1 and a 1/2 cups.) When done, set aside.
• Assemble your food processor. Add the cloves of garlic by themselves, and process until the cloves are minced.
• Then, add the kale greens, and process until they’re finely chopped.
• 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!
• 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.
• On a baking sheet lined with parchment paper, bake falafels in the oven for about 20-30 minutes (may vary depending on the size of your falafels).
• When done, let cool completely. This is a very important step – the falafel will be very fragile when they’re first out of the oven.
• For a crispier falafel, sauté in a pan on medium-high heat with a little olive oil until browned. If not, enjoy as is!

Quote of the Day:

Hope is the only thing stronger than fear.