Kale Falafel

Serves: 10-12 falafel


2 cups Cut ‘N Clean Greens Organic Rainbow Kale
1 cup dried garbanzo beans
1/2 cup fresh mint
Small bunch of fresh parsley
1/2 white onion, roughly chopped
2 garlic cloves, roughly chopped
1 teaspoon cumin
1 teaspoon coriander
Pinch of cayenne
3 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Salt and pepper, to taste
Canola or vegetable oil, for frying

 To Serve:

Homemade hummus
Toasted pine nuts
Pinch of cayenne
Olive oil, for garnish
Fresh mint leaves, for garnish 


In a large bowl, add the dried beans and cover with cool water. Allow beans to sit overnight in the water. If you're short on time, you can bring the beans to a boil for 2 minutes, turn off the heat and allow the beans to sit in the warm water for an hour. When done, drain and rinse.

 In a food processor, pulse the beans until texture looks crumbly and there are no large pieces left. Transfer beans to a large bowl.

In the same food processor, add the kale, mint, parsley, onion, garlic, cumin, coriander and cayenne. Pulse everything together until it looks almost like a paste. Add mixture to the beans.

Use a large spatula to mix the beans and herbs together. Then add flour, baking powder and baking soda. Mix everything well.

Heat a large skillet with vegetable oil and bring oil up to about 370F degrees. You can test to see if the oil is hot by dropping in a small piece of batter. If it sizzles, it's ready.

Use a large tablespoon and form batter into rounded patties. I scoop about 2 tablespoons  and form a thick patty between my hands.

Carefully place the falafel in the hot oil. You can fit 4-5 in the skillet at once, but don't overcrowd the pan. Fry on one side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry the other side. The falafel should be crisp on the outside and soft on the inside.

Lay the falafel on a paper towel-lined baking sheet and sprinkle with salt and pepper.

To serve, place falafel on top of hummus and sprinkle with toasted pine nuts, a pinch of cayenne and a drizzle of olive oil. Garnish with fresh mint leaves. 

Popular vegetable substitutions include: Kale or Organic Rainbow Kale

Recipe and photo by Samantha Ferraro, The Little Ferraro Kitchen

The humble falafel veers off the usual path with the addition of hearty kale, which introduces a gorgeous green color to this vegetarian dish. Serve atop a bed of homemade hummus sprinkled with pine nuts and cayenne, drizzled with olive oil.