Far East Fal lah lah Falafel!!!!

Gluten Free Vegan Falafel with a little twist. I’ve added kale with some Indian infusion (curry and garam masala). My family attacked these bad boys and I absolutely loved them!


– 1.5 cups of garbanzo beans (raw,
soaked overnight)
– 1/4 cup chopped kale
– 3/4 cup chopped cilantro
– 1 tbs chopped parsley
– 1/2 cup chopped small red onion
– 2 garlic cloves chopped
– 1 tbs cumin
– 1 tsp curry powder
– 1/2 tsp garam masala
– 1 tsp baking soda
– 1/2 tsp salt
– (canola oil for frying)


1. First pulse the garbanzo beans with salt in a food processor into a choppy texture like the photo above.

2. Next pulse in the rest of the remaining ingredients to the consistency of a grainy paste and refrigerate for at least 30 minutes

3. Make into ping pong sized balls (a bit flattened). Heat 1/2 inch of canola oil in a skillet on medium-high heat. Lightly coat each ball with gluten free all purpose flour to avoid sticking to the pan
4. Begin frying the balls to a dark golden brown color. This should take about six minutes rotating them frequently to fry evenly all around. If they fry too fast reduce to medium heat
5. Place on paper towel lined plate to remove excess oil
6. Serve with hummus or tahini sauce ( I made my family a cumin and parsley cream dipping sauce by mixing Greek yogurt, Greek cream cheese, lemon juice, minced garlic, salt, cumin, and parsley)


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