My family loves Middle Eastern cuisine, but I must confess that falafel has never been my favorite. I have tried it many times, but it just tastes dry and bland to me. I recently found a great recipe that is so delicious and moist, but best of all, it uses collard greens! Who knew that collards could make the best falafel? This recipe, super- nutritious and gluten-free, was developed by the Minimalist Baker. Visit her blog at https://minimalistbaker.com.
- 4 cups stemmed 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 (I LOVE garlic and this was perfect for me.)
- 1.5 Tbsp tahini ( I use 2 full Tbsps.)
- 1.5 Tbsp fresh lemon juice (I also add the zest of half a lemon.)
- 1/4 tsp cumin
- sea salt and black pepper
- 3-4 Tbsp oat flour (ground from gluten free oats) I used almond flour because it was what was on-hand.
- ~ 4 Tbsp grapeseed or olive oil for cooking
- Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine. This will grind down to a fine mixture.
- Once well incorporated, 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. I added more salt, pepper and lemon juice, and a touch more tahini. Form into small flat patties.
- Heat a large skillet 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.
- 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.
- Serve immediately with hummus or tzatziki. If you are eating gluten, tuck a couple into a pita with lettuce, onion, and tomato, along with tzatziki sauce.
- Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.
Homemade Tzatziki: Peel and seed one small cucumber. Mince 1-2 cloves of garlic. In food processor, finely grate cucumber. Squeeze out as much liquid as possible and save for your morning smoothie. In a bowl combine cucumber, garlic, and 1 cup plain Greek yogurt. Add dried mint and salt to taste.