Danny Seo's Baked Kale Falafel

Photo: givemedelicious

I have no idea why falafel cakes are so expensive at the health food store. Five tiny appetizer-sized cakes range from $5 - $7 per package, and frankly I need 3 packages to satisfy my hunger. Since the vegetarian ingredients are cheap, why such a big markup? Could it be the labor? It's puzzling! 

I have no desire to spent lots of time or money on a basic dish, so I'm happy to stumble upon the following easy recipe for baking falafel cakes at home. Oh and note: baking instead of frying, what a healthy bonus! I saw this on television and wrote the recipe out for you, my lovelies:

Danny Seo's Baked Kale Falafel

Ingredients

5 springs of fresh kale - massaged and cut down into small pieces, then sprinkled with salt (Eyeball it. I stopped at 2 springs)
1 small red onion, chopped
olive or vegetable oil
1 1/2 teaspoons dried cumin
2 teaspoons dried dill
1 teaspoon dried garlic
1 14 ounce can of chick peas, mashed
1 lemon - zest and juice (I used a capful of cider vinegar, easier.)
1/4 cup of bread crumbs (I used 1/2 cup oatmeal.)

Directions:

1) Prepare the raw kale and toss into a mixing bowl.

2) Into a frying pan pour 2 tablespoons of olive (or vegetable) oil. Add a sprinkle of salt. Cook the onion and dried spices for 60 seconds, or so and toss into the bowl with the prepared kale.

3) Add a can of chick peas into the bowl.

4) Zest and juice a lemon into the mixture. (As noted I just added 1 capful of cider vinegar.) 

5) Mash the chick peas, kale and seasoned onion mixture. If dry add drops of water. Next toss in 1/4 cup of bread crumbs and stir to combine.

6) Using a spoon or ice cream scooper, scoop out a dense ball and drop onto an oiled or parchment lined cookie sheet. If using parchment paper, brush it with oil - so the falafel will be crispy.

7) With your fingers flatten them out and go back to drip an extra drop of oil on top of each patty to give them a crunch.

8) Bake in the oven at 350 degrees F for 15 minutes. 

And while the falafel bakes, make a dipping sauce --

Tahini Sauce for falafel

Ingredients

Photo: chefehome

1 fresh garlic clove cut and mashed
1/4 cup tahini paste
1 1/2 teaspoons maple syrup
a punch of salt
2 tablespoons water
chili flakes to taste

Directions:

Toss all the ingredients into a bowl and whisk vigorously with a fork until creamy.

Let's say you don't stock tahini paste: You can cheat like I do and use ready made hummus as your dip. (I pay $4.99 for 17 ounce tubs, as opposed to $8 for a jar of tahnini paste. Why would I make it?). Also, feel free to substitute any nut butter, or peanut butter for tannini paste to make a dip. If desired, you could go in a different direction to make a creamy tangy yogurt dipping sauce.

Easy, healthy, delicious and inexpensive ... yes a bullseye recipe!

Update: The next time I will fry them in 2 tablespoons of hot olive oil in a pan on the stovetop. There's no benefit to baking them as you can simply brush the pan with a little oil. Fast and crispy. I will only bake them when making a huge amount.


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