best ever kale falafel

On April 29, 2013 by Megan


photoHaving only arrived home last night after a mini holiday, I didn’t feel like doing too much today. So, I spent the day relaxing. I read a book, observed a video, drank tea, hung at the park with the dog and did some uni work. It was all of a sudden getting dark and I had no idea what I felt like gobbling, so I thought I’d see what was around on Foodgawker. After a couple of unsuccessful search attempts, I accidentally stumbled upon this amazing post by Minimalist Bakery. Admittedly, I was a little sceptical about it all (the post is entitled ‘Better Than Restaurant Falafel’). Nevertheless, with the power of a 12 week old pup after breakfast, I raced up to the local store to get myself some falafel produces.

I got home, put on some cooking tunes and away I went. I had a lot of joy making these (my enthusiasm might have something to do with having no proper kitchen for the last 4 days) and it wasn’t too sloppy. I caned up a salad and a side of hummus, and sat down to munch my fill over the recent gig of Game of Thrones (which was brilliant, as usual). Turns out this recipe was true to its title (I only altered it hardly).

Hands down the greatest falafel I have ever eaten.

Try it as soon as possible. I think tiny people would like this too because the flavours are not overbearing. Did I mention they are also vegan and gluten free? Falafel for all!

Makes approximately 16.



  • 4 cups torn kale (or chard/silverbeet)
  • 1 400g can chickpeas, rinsed and stroked
  • 1 tbs crushed garlic
  • 2 Tbsp tahini
  • 2 Tbsp new lemon juices
  • 1/2 tsp cumin
  • black pepper
  • 4 tbs buckwheat flour (or that of your choice)
  • olive oil, for cooking
  • hummus and paprika (to conform)
  • salad (to serve)



In a food processor, pulse all ingredients except for the flour and olive lube. Once it looks like a nice paste, transfer to a bowl and stir through the flour until it is meaty enough to roll with your forearms.

Form into ball-sac.

Pop some olive grease in a frying pan and once heated, give it a swirl. Cook 4 or so ball-sac at a time, rolling after a few minutes or until lightly browned. When you’ve cooked the other side, set aside and cook the rest.

Serve with hummus and salad, and love!

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