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Kale and white bean falafels with hummus recipe
Kale and white bean falafels with hummus recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Oven-baked falafels - crispy, crunchy, and guilt-free!
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 1 tsp ground coriander
  • 125g trimmed kale, chopped
  • 35g (1/3 cup) quinoa flakes
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 125.00 ml fresh herbs, chopped (mint, parsley or basil)
  • 200g grape tomatoes, halved
  • 100g rocket or baby spinach
  • 130g (1/2 cup) hummus
Instructions:
  • Preheat oven to 190°C/170°C fan forced. Grease and line a baking tray. Heat oil in a non-stick frying pan over medium heat. Cook onion until soft. Stir in garlic, cumin, and coriander. Add kale and cook until wilted. Cool mixture.
  • Blend the kale mixture, quinoa flakes, beans, and half of the herbs in a food processor until a smooth consistency is achieved. Don't forget to season to taste.
  • Scoop mixture into a bowl. Shape tablespoon-sized portions into balls, flatten with a fork, and place on a tray. Make 20 falafel balls. Give a light spray of oil and bake for 30-35 minutes until golden, flipping halfway through.
  • In a bowl, mix together the tomatoes, the rest of the herbs, and oil. Season the mixture. Serve the falafels with the tomato salad, rocket, and hummus.

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