These herby vegan falafel made with parsley and cilantro are paired perfectly with a smoky, creamy red pepper dip!
Preheat oven to 350 degrees F.
Rinse and drain your can of chickpeas, making sure to dry them completely. (If using home-cooked chickpeas, you'll need 1 and a 1/2 cups.) When done, set aside.
In a food processor, add in the chopped garlic and chopped red onion. Pulse until both are finely minced.
Then, add in the parsley, cilantro, and kale and pulse until finely chopped.
Add in all other ingredients and 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 or cookie scoop (or by hand) and form little patties with your hands. You should have about 10-12.
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 crispier falafel, sauté in a pan on medium-high heat with a little olive oil until browned. If not, enjoy as is!
Start by chopping the garlic and roasted red sweet peppers (this will make it easier for the blender).
Add in all ingredients to a high-speed blender, and blend on high until the sauce is completely smooth and creamy.
The falafel are delicious when simply dipped in the red pepper sauce, but you can also serve them on top of a salad, drizzled with the sauce too!