- 1 1/2 cups chopped kale
- 2 cups canned chickpeas rinsed and drained
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
- 4 teaspoons all-purpose flour (or chickpea flour to make them gluten-free)
- 1 tablespoon sesame seeds
- 1 tablespoon canola oil
Add the kale, chickpeas, salt, and lemon juice in a food processor and pulse.
Add the flour and pulse again. The mixture should stick together rather easily. If not, you might have to add more flour as a binding agent.
With the falafel mixture, form about 8 little patties and dip them in sesame seeds.
Heat a large pan with the canola oil (the bottom should be coated) and add in the falafel once the oil is hot. Let them pan-fry (on medium heat – not too hot otherwise the sesame seeds will get too dark) for about 5 minutes on each side. They should be crispy on the outside and soft but not mushy on the inside.