Kale Superfood Falafels

April 18, 2018

Author Notes: Having a greens powder on hand (like Amazing Grass Organic Kale Powder) for when you don't have time to make a salad or a smoothie, can allow you to green-boost just about anything.

Serves: 4


  • 1/4 cup brown rice breadcrumbs (or regular)
  • 2 tablespoons olive oil
  • 1/2 yellow onion
  • 3 garlic cloves, minced
  • 1 1/2 cups chickpeas, cooked
  • 2 teaspoons ground cumin
  • 2 teaspoons coriander
  • 1 tablespoon Amazing Grass Organic Kale Powder
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • pinch salt + pepper
In This Recipe


  1. Preheat an oven to 425° F. Line a baking sheet with a silicone baking mat or parchment. Set aside 2 tablespoons breadcrumbs in a small bowl.
  2. Warm the olive oil in a skillet over medium heat. Add the onions and garlic and cook for 5 minutes, stirring frequently, until softened.
  3. Add the cooked mixture to a food processor. Add the chickpeas, cumin, coriander, kale powder, lemon juice, parsley, 2 tablespoons breadcrumbs, ½ teaspoon sea salt, and ¼ teaspoon ground black pepper. Pulse the mixture to combine, but do not over-mix: you shouldn’t see any whole garbanzo beans, but there should be small bits of beans and parsley left in for texture. Shape the mixture into generous tablespoons, lightly roll in reserved breadcrumbs, flatten slightly, and place on the prepared baking sheet.
  4. Bake the falafels for 10 minutes. Flip over with a spatula, then bake for 5-10 minutes longer, until falafels are a light golden brown. Let sit for a minimum of 5 minutes longer before serving – falafels will continue to firm as they cool.
  5. To serve: These falafels are pretty flexible! Use a pita or lettuce leaves as a sandwich or wrap, top with shaved vegetables like red cabbage or carrots, and drizzle with tahini sauce. May be enjoyed hot or cold.

More Great Recipes:
Falafel|Middle Eastern|Breadcrumbs|Chickpea|Coriander|Cumin|Kale|Parsley|Vegetable|Lemon Juice|Bean|Vegetarian