Why falafel green

Oven cook - From Frozen. Try a classic with a twist. Why not make your own garlic dill sauce to go with this delicious Falafel? Fried Onion Onion, Rapeseed Oil. Rapeseed Oil. Raising Agents Diphosphates, Sodium Carbonates. Stabiliser Methylcellulose. Maize Starch. Coriander Extract. Natural Flavouring. I know they are meant to be vegan, but i think an egg would have helped a lot.

Laurie, they are definitely tender and take some careful handling so yes, an egg would help. I opted not to keep them vegan. But baking them in the oven perhaps min at F may help keep them from crumbling. This recipe seems awesome. Heat a large skillet over medium to medium-high heat and add 2 msk oil at a time.

Swirl to coat pan. Add 4 falafel or however many will fit very comfortably to the pan at a time. What am I supposed to do with the skillet really? Only add oil to it when there is no falafel in it or is it implied that I am putting the falafel in it too?

Before the pan or the skillet? Sounds like you figured it out! Let me know if you have any more questions, Vendela!! Beautiful country you live in! Yes, they are the same thing. Just made these, so DAMN good!!!!! Made some spicy hummus and threw the falafel on a gluten free wrap, hummus and fresh coleslaw mix no dressing by far one of the best meals i have ever cooked myself!

I wonder if anyone else had this problem? Maybe too much tahini or too much oil? Make sure to use a very slim spatula and only lift them when ready to flip. Hi there, just a a quick question! Right now, in my cupboard, I have whole-wheat flour and all-purpose unbleached flour and I think some bread flour. I just wanted to say thank you for giving us a healthy option of falafel…It is absolutely delicious! I have an electric maytag stove and the perfect setting for this was 4, which is 2 settings below medium.

They turned out perfect after that! Thanks so much for the comment, Bridgett! So thanks for these tips as well as sharing your experience in baking them. So helpful! They look lovely!

Is that The chickpeas I mean? Yes, of course it is! Soooo yummy! Satisfied my craving and then some :. Maybe I made them incorrectly, but unfortunately these were not good at all. Very good flavour! Should they be very soft to eat? The browning was fine but the texture throughout was really soft. Delicious though…. I just made this but with kale and rice flour.

I think it needs more spices. My daughter has only been gluten free for about two weeks. We tried this recipe last night and it was excellent. We actually substituted kale which required us to add a little water but we were happy with the result which we had with homemade tzatziki sauce. Made these yesterday because I was craving falafel after a month-long trip around Europe.

You said they were amazingly better. The texture was off. But yes, in comparison to gyro and middle eastern eateries out here, these were and still are some pretty top notch falafels actually about to make these again for the 4th time. Take your attitude somewhere else…actually, back to Europe. I chose to make this recipe for dinner tonight based on the high star rating, before actually going through the reviews to make sure they were legit.

That being said, I am still excited to try these for dinner tonight. Instead of using canned garbanzos chickpeas soak dry garbanzos over night then put them In The food processor with the collard greens and process until they are small pieces.

Stop when thery are about the size of bulgar wheat or quinoa. You will find that this method has the right texture and is more authentic. I liked them must better with the kale. I just made this falafel recipe and it was really yummy!

The collard greens gave the falafel a mild, spicy flavor. Thanks for sharing this recipe. I have never had a more satisfying and moist falafel EVER!

So darn delicious! I like my falafels larger than average so I had a hard time getting the sides browned as well. Any advice? And the collard greens were a nice change up. Thank you so much for sharing. Keep in mind though that grams of dried chickpeas is going to be a different quantity than grams of canned chickpeas. Going to try these tonight. They look divine and a good way to sneak in some greens, eh! I loooove falafel! Especially homemade. I have to try this recipe, never made a green version before!

Also, I love your pictures :. I got 12 falafels out of the recipe so the nutritional value you have posted should be per 3 falafels? They came out nice and golden brown. Holy balls. These are sooooooooooo good! Simple to make, fast to put together and are just delicious. I used spinach, lime juice and gluten free all purpose flour. Thank you for sharing! I would have never guessed that collard greens are in these. They provide such a pretty green color! I have never cooked nor eaten collard greens but this falafel is delicioussss looking.

Cant wait to try it :. Made these along with your hummus tonight — so so so good! I will say I did have to add a tad bit more flour I used Chickpea flour but other than that everything was spot on! Good luck with that cleanse, Dana — if these are on the approved eating list, it might be just about the only cleanse I could ever hope to make it all the way through! I just made this for lunch! Will be adding this to my staple weekly meals! Thankyou x. Make your own tahini. Toast some sesame seeds, then in the food processor with olive oil.

Does it change the consistency? I keep seeing all these amazing falafel recipes lately, and then being sad because our lack of food processor makes grinding all those chickpeas a serious challenge.

The mixture is definitely too thick for a regular blender, but being able to move the immersion blender around to different sections of the bowl and work through the greens bit by bit was pretty easy. Plus I only had to wash out one bowl, the blender, and the pan.

These look delicious! This version seems like the perfect beginning of a falafel making adventure. Thanks for sharing. Love your spin on the falafel…adding greens into recipes is always a plus in my book.

You know I have never tried falafel, but this looks to good not to try!! Love everything in these!! We are infatuated with collard greens over here as of late, so I love the addition of collards in this recipe!

You had me at falafel. Seriously, you could have just posted a picture and said the word falafel and I would still be dying to try this! Love everything about this! I have some prepared chickpeas so maybe this will be made tomorrow or Thursday night :. I love love love falafel. Please enable JavaScript in your browser to complete this form. Skip to primary navigation Skip to main content Skip to primary sidebar Search for. Search for. Origins of Falafel The origin of falafel is an ongoing and heated debate.

Collard Green Falafel I started with collard greens, a green I was completely unfamiliar with prior to this recipe. Author Minimalist Baker. Prep Time 10 minutes. Cook Time 10 minutes. Total Time 20 minutes. Servings 11 falafel. Course Entree.

Freezer Friendly 1 month. Does it keep? Ingredients US Customary — Metric. Instructions Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine see photo.

Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle — about Tbsp as original recipe is written. Taste and adjust seasonings as needed. I added more salt, pepper, and lemon juice, and a touch more tahini.

Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. If they are, slightly reduce heat. Flip once deep golden brown — about minutes. Cook until the underside is golden brown as well. Serve immediately with hummus and paprika or inside a pita with garlic sauce or hummus. Will store in the fridge, layered with parchment paper in an airtight container for days. Freeze up to 1 month. Recipes 5-Minute Harissa Tahini Sauce. Cancel reply Have a question?

Comment: My Rating: My Rating:. I Made this I Have a Question. All comments I made this Questions. These taste great! Question when reheating on the stove top: oil or no oil?

Thanks so much for the lovely review! Made this tonight. So very tasty and easy. I was delighted! Many thanks again! Or do I boil first and then whizz!? Thank you!! I love everything you make its amazing. Used almond flour — 2 extra tablespoons Added arugula And, used an air fryer. Advice, chill the batter a bit. And, try and air fryer :- Thanks so much!

So glad you enjoyed them, Marita! Loved them. Substituted collard greens for broccoli. Added chilli flakes. Will make again. Great recipe, I used chick pea flour and served mine on top of a nice big salad. This recipe sounds amazing! Would you share the recipe for the garlic sauce?

My mom is allergic to tahini…what can I substitute? Thanks in advance. I will definitely make these again! Good evening! Where you get all this beautiful cookwear from?

No store in my area sells gluten free oat flour. What would be the best alternative? I made my own oat flour by grinding oats in a spice grinder. It worked well in the recipe. Thank you for sharing your story and substitutions!

That is so cool to hear! I have baked and fried these, baking tends to bring out the bitterness of the greens. Could you bake these on parchment paper in the oven?

Looks wonderful? Any suggestions on how to bake these? Temperature and time? These are SO delish! My monster kids even enjoy these. Such a great way to sneak in some green.

They are a little bigger than that — think small patties! Is there anything I can substitute for tahini? I have everything at home but the greens! Could I use spinach instead of collard greens?? Could I sub kale or beet greens in place of the collard greens? Thanks Kaeli! The texture can be a little tender. Note to those who found these to be mushy! Loved these! Great taste and texture.

Thank you :. I made your garlic flat bread to go with the falafel and it paired perfectly. I want to make sure : Thanks, Claire. Bread looks very fresh. Ah, thanks Lindsay! This made my day! Hello Dana, Yesterday, I discovered your blog via this recipe thank you Pinterest!! Coralie, a reader from France.

Did you bake them or saute them? Because I much prefer them sauteed. I am going to try making these with coconut flour tonight for dinner. Really love the look of these! Best of luck!! Just made this but subbed some parsley and added quinoa and egg replacer— delicious!!!!! Hi How many falafel does this recipe yield roughly?

Can you cook these on a BBQ or would this ruin the texture? What can you use if you dont have a food processor? Is it still possible to make these? Thanks for the awesome recipe! Will something other than oat flour work? These look great but my son is allergic to oats! Best wishes,Nasser. Thank you for the wonderful info about fried vs. Awesome that you baked them and they were better than fried… Thanks for the info :. Thanks for your time! Questions: Can I replace the collard greens with spinach, and use garbanzo flour instead of oat?

I used spinach and they worked great! I attempted this glorious recipe today — thank you for making it s straightforward! I usually use your recipes. They always work good!

I made these tonight and they were excellant! So glad to hear you enjoyed them, Jennifer! Thanks for sharing your changes! Thanks, Amy. Thanks for the recipe! Thanks for reading this! Hi again, thanks for the reply! Thanks for sharing, Courtney! So glad to hear they exceeded your expectations. Rinsed and drained! What is the lovely-looking sauce you have drizzled on top? Looks delicious. So easy and so tasty! If your blender has the blending power to bind it all together.

Thanks for this awesome recipe! Much love! Exactly, give them a good sear then into the oven they go! I am going to try this with kale and chickpea flour tonight. Thanks for the recipe :. How do you think kale would work in place of collard greens? These look amazing! Fresh and healthy, cannot wait to try them :. Love falafel, I just can never find the right recipe! Has anyone tried to bake these? Thank you for reviewing! Love to hear what people think :.

I LOVE falafel! I think it makes them a little more moist, but try omitting it and let me know how it goes! Falafel contains a good number of micronutrients.

It is a good source of protein and fibre. In contrast to the high-calorie content due to frying, baked falafel might be more nutritious. Baked falafels are also vegan and gluten-free. Another healthy alternative to the fried type is herb falafel. They contain a lot of greens to add health to your diet. This would naturally make the falafel green and answer the question of why is falafel green.

It contains several ingredients as already listed above, such as chickpeas, mint, large beans, fresh herbs. Adding mint, parsley, and fresh herbs can result in the Falafel becoming healthier and more nutritious and end up with a question from the family: why is falafel green.

Falafel can be enjoyed in a variety of styles. For instance, you can enjoy it with Mediterranean-style cucumber and tomato salad or wrap it in the style of pita bread sandwiches and enjoy with hummus and the other toppings. It can also be enjoyed in the form of a mezze spread. Chickpeas, which constitute a major ingredient for preparing Falafel, consist of abundant proteins, act as carbohydrates and contain soluble fibres.

High fiber-containing foods help lower levels of blood lipid-like reduction of cardiovascular diseases and cholesterol and lower colon cancer risks. Falafels are rich in nutrients such as calcium, magnesium, potassium, copper, Vitamin C , etc.

The cholesterol and trans fat content of the Falafel are also quite low. Falafel is usually made from ingredients that are not derived from animal products. Therefore, falafels are often classified as vegan food, especially as made from cilantro, spices, basil, basil, flour, olive oil, and chickpeas.

Therefore, from the above discussion, it can be seen that Falafel, if baked and not stir-fried, is an essential source of various nutrients and has many potential health benefits.

Sometimes falafels prepared with certain particular herbs and ingredients also end up looking green. Fill a large skillet with vegetable oil, you want a depth of about 1 inch. Heat over medium heat for about minutes. When the oil is hot, fry the falafels for minutes per side. I fried mine 3 minutes on one side and 2 minutes on the other side.

Once the falafels are ready, remove them from the oil using a slotted spoon and transfer to a plate covered with paper towels. Serve immediately and enjoy with hummus, tabbouleh, or tahini sauce. You can also place them in pita bread with hummus, salad and red onions. Notes Nutrition information does not include the oil used when frying. Comments Hi Thomas, Thanks for this recipe! Which food processor are you using? Do you have any recommandations when choosing one? Thanks again and keep the good work.

The crispy outside and that soft doughy-like inside has go me swooning! LOVE falafels! Me, too!!! And the carmelized shallot hummus sounds super either with them or on its own. Yes they can be frozen, before frying. Then defrost overnight in your fridge and fry! Do you think they could be baked or cooked in a AirFryer? Wow this looks amazing! Will be making them this weekend!

Thanks, Beanless. Thanks for your great feedback Belinda! Do you add it two separate times? Hi Thomas, Is there any reason not to use fresh garlic in this recipe? Hi Lynne, I found it adds a slightly deeper flavor, but feel free to use fresh garlic! Absolutely love it. Good work and interesting site. Made this recipe last night! Thank you for posting it and making it available!

Is it possible to bake these in the oven instead of frying?