Baked Falafels with Lemon and Kale
Anyone who knows me, knows that my favourite kind of meal is a big salad with lots of different things in it. I especially love having leftovers in the fridge that I can easily pull together with some greens. And after 8 months of eating (sub-par) caf food, I was excited to get back to making salads, or any kind of meal, and having control over what went in them. I also had to get back into the habit of making my own lunch to take to work everyday. While I enjoy doing this, mornings are always rushed and it’s sometimes a struggle to cobble together an appetizing meal. I whipped up these falafels yesterday in less than 30 minutes and they are the perfect addition to my lunchtime salads. Baked instead of fried, they are healthy and filling; something to look forward to after a long morning of work.
Makes 12 falafels
Ingredients:
One 19 oz can chickpeas
2 cloves garlic
1 cup baby kale
2 green onions
1 cup cilantro
2 tsp cumin
Zest and juice of 1/2 a lemon
1 tsp chili flakes
1 tsp baking powder
1/3 cup all-purpose flour
1 1/2 tsp salt
1. Preheat oven to 400 degrees.
2. Rinse and drain chickpeas, then pour into a food processor. Roughly chop garlic, kale, onions and cilantro and add to bowl.
3. Add the rest of the ingredients and pulse until all ingredients are mixed together (it should be fairly lumpy)
4. Line a baking tray with parchment paper. Form the mixture into small discs and place on tray.
5. Bake for 15 minutes, or until firm and slightly brown on top.
6. Enjoy! These are delicious drizzled with tahini and lemon juice.
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