Go Back
+ servings
Print Recipe
No ratings yet

Kale Falafel

Servings: 10 -12 falafel
Author: Samantha Ferraro


  • 1 cup dried garbanzo beans
  • 2 cups fresh kale chopped and thick stem removed
  • 1/2 cup fresh mint
  • Small bunch of fresh parsley
  • 1/2 white onion roughly chopped
  • 2 garlic cloves roughly chopped
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 Tb flour
  • Salt and pepper to taste
  • Pinch of cayenne
  • Canola or vegetable oil for frying

To Serve:

  • Homemade hummus
  • Toasted pine nuts
  • Fresh mint leaves for garnish
  • Pinch of cayenne
  • Olive oil for garnish


  • In a large bowl, add the dried beans and cover with cool water. Allow beans to sit overnight in the water. If you're short on time, you can bring the beans to a boil for 2 minutes, turn off the heat ahdn allow the beans to sit in the warm water for an hour. When done, drain and rinse.
  • Then in a food processor, pulse the beans until texture looks crumbly and there are no large pieces left. Transfer beans to a large bowl.
  • In the same food processor, add the kale, mint, parsley, onion, garlic and spices. Pulse everything together until it looks almost looks like a paste. Add mixture to the beans.
  • Use a large spatula to mix the beans and herbs together. Then add flour, baking powder and baking soda. Mix everything well.
  • Heat a large skillet with vegetable oil and bring oil up to about 370 degrees F. You can test to see if the oil is hot by dropping a small piece of batter. If it sizzles, it's ready.
  • Use a large tablespoon and form batter into balls. I scoop about 2 tablespoons worth and form a ball between your hands.
  • Carefully place the falafel in the hot oil. You can fit 4-5 in at once but don't overcrowd the pan. Fry on 1 side until you can see it browning on the sides, about 4-5 minutes. Then flip over and fry other side.
  • The falafel should be crisp on the outside and soft on the inside.
  • Lay the falafel on a paper towel pine baking sheet and sprinkle with salt.
  • To serve, place falafel on top of hummus and sprinkle toasted pine nuts, a pinch of cayenne and drizzle of olive oil. Garnish with fresh mint leaves.


Step by step falafel recipe HERE
1 cup of dried beans yields about double or 2 cups of beans after soaking.