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 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!

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

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

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 30 minutes
Total Time 40 minutes
Servings 10 -12 Falafel


  • 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


  • 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!

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

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31 responses to “Winter Kale Falafel”

  1. Abby @ Heart of a Baker Avatar

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

    1. Sarah Avatar

      Thanks girl!! :D

  2. Maëva @ Travel&Food Avatar

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

    1. Sarah Avatar

      I hope you like it, Maeva! :D

  3. Natalie | Feasting on Fruit Avatar

    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? :)

    1. Sarah Avatar

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

  4. Melissa Avatar

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

    1. Sarah Avatar

      Thanks Melissa!! :D

  5. Josephine Avatar

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


    1. Sarah Avatar

      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! :)

  6. Rachel Irish Avatar
    Rachel Irish

    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?

    1. Sarah Avatar

      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 :)

      1. Rachel Irish Avatar
        Rachel Irish

        Thanks Sarah. Happy holidays!

  7. Audrey Avatar

    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!

    1. Sarah Avatar

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

  8. Kim Avatar

    5 stars
    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

    1. Sarah Avatar

      I hope you like them, Kim!! :)

  9. […] La recette des falafels se trouve ici : […]

  10. Holly Avatar

    HI, trying to eliminate oils from my diet. What could I use instead of EVOO. Thanks!

    1. Sarah Avatar

      Hey Holly! While I haven’t personally tried this, I’d imagine 3 TBS mashed avocado would work just fine here as well :) Please let me know if you try this, and how it works out!!

  11. Noyah Avatar

    Hi Sarah,
    I read you’re not supposed to heat olive oil, I would recommend sunflower oil instead. Otherwise, look super yummy can’t wait to try it.

    1. Sarah Avatar

      Hey Noyah! Any other neutral oil would work just fine instead of olive oil in this recipe :)

  12. […] Winter Kale Falafel  Mine look a lot green then the recipe but they were good. I like that they are baked and not fried […]

  13. Renee Avatar

    Hi Sarah.
    Due to IBS I can’t have chickpeas, what would you recommend I use instead? I would love to try this as it looks amazing!

    1. Sarah Avatar

      Hi Renee! Thanks so much for writing! I haven’t recipe tested this with anything other than chickpeas, so I can’t guarantee results. However, you could definitely try it out with kidney beans or navy beans! Just note that these beans aren’t as sturdy as chickpeas, so the falafel might be a little mushy. I’m sure it would still taste great though! :)

  14. […] Winter Kale Falafel  Mine look a lot green then the recipe but they were good. I like that they are baked and not fried […]

  15. Brandy Rolf Avatar
    Brandy Rolf

    5 stars
    I made this with the Winter Buddha Bowl. WOW! LOVE THIS! Thank you so much for posting :) I feel so much better when we are eating healthy and NOT eating vegan junk-food.

    1. Sarah Avatar

      Hi Brandy, I’m so glad to hear you liked this recipe!! I feel so much better when I eat healthy too :) Thanks for leaving a note!!

  16. Stacy Avatar

    4 stars
    I made these tonight, not too bad. I paired them with some yellow and green zucchini I seasoned and sautéed….very nice pairing. Tomorrow Or sometime this week, I hope to make the Buddha bowl (which I am REALLY looking forward to!

    1. Sarah Avatar

      Hi Stacy, thanks for leaving me feedback on these falafel! I hope you like the buddha bowl too :)

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Hi friends! I’m Sarah, and welcome to Well and Full. Here, you’ll find seasonal, plant-forward recipes and lifestyle inspiration rooted in New England charm.