These healthy falafel patties taste great served over a Greek style salad or in a pita with a dab of plain Greek yogurt and lettuce and tomato.
Ingredients:
• 4 cups steamed and torn collard greens (one bunch) or swiss chard
• 1 15.5 ounce can chickpeas, rinsed and drained
• 3 medium to large cloves garlic, chopped
• 1.5 Tbsp tahini
• 1.5 Tbsp fresh lemon juice
• 1/4 tsp cumin
• sea salt and black pepper
• 3-4 Tbsp gluten free flour (I used oat flour)
• ~ 4 Tbsp olive oil for cooking
Directions:
1. Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor or blender and mix to combine.
2. Once well mixed, transfer to a mixing bowl and stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle, about 3-4 Tbsp. Taste and adjust seasonings as needed.
4. Heat a large skillet or pan over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan. Add 4 falafel (or however many will fit very comfortably) to the pan at a time.
5. Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown, about 3-4 minutes. Cook until the underside is golden brown as well.
Store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.
Leave a Reply