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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.
4.50 from 4 votes
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!