Kale And Black Bean Falafel Recipe
These flavorful vegan bean and kale balls offer a delightful blend of textures and spices, making them a perfect addition to any meal or as a tasty snack. The creamy garbanzo bean base is complemented by the earthy flavors of black beans and cooked kale, all brought together with zesty lemon juice and aromatic cumin. Coated in crispy breadcrumbs, each bite is a delicious combination of crunchy exterior and tender, savory filling. Enjoy these golden-brown delights as a satisfying appetizer or part of a wholesome meal.
— Constant Cookbook
Ingredients
- 1-15oz Can Garbanzo Beans- drained
- 1 Tablespoon Olive Oil
- 1 Tablespoon Lemon Juice
- 1 ½ Teaspoon Ground Cumin
- ¾ Cups Black Beans
- ¾ Cups Cooked Kale Chopped
- ¼ Red Onion
- 1 Teaspoon Garlic
- ¼ Cup All Purpose Flour
- 1 Cup Bread Crumbs
- Salt and Pepper
Instructions
- Puree garbanzo beans, red onion, garlic, lemon juice and cumin in a food processor until smooth. Sauté kale in olive oil until tender (2-3 minutes). Add flour and half of the bread crumbs to bean mixture mix well. Fold in Kale and black beans, season with salt and pepper to taste. Scoop and form mixture into 1 inch balls, roll in breadcrumbs.
- Heat canola oil until it reaches 350 degrees. Cook balls in hot oil for 3-4 minutes until hot in center and golden brown (flipping after 2 minutes).
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