- 1 packed cup kale
- 1/4 cup onion
- 2 cloves of garlic
- 1 can chickpeas, drained and rinsed (save the liquid)
- Juice from half lemon
- 1 tbs aquafaba (liquid from can of chickpeas)
- 1/3 cup oats
- 1/8 tsp of salt
- 1/8 tsp of pepper
- 1 tsp of coriander
- 1 tsp of cumin
Quick Pickled Onions
- 1/4 cup of thinly sliced red onion
- 2 tbs apple cider vinegar
- 1 tsp maple syrup
- 1/4 tsp salt
- 3/4 cup of grated cucumber
- 1/2 cup of cashews
- 1/8 tsp garlic salt
- 7 tsp lemon juice
- 1/8 tsp pepper
- 1/2 cup of water
- 1/2 tsp dill
- Pre-heat oven to 350 degrees F.
- Bring 2 cups of water and the cashews to a boil for 15-20 minutes while working on other steps.
- Put oats in the food processor and blend until coarse.
- Add kale to a food processor and chop into small pieces.
- Add onion, garlic, chickpeas, lemon juice, aquafaba, salt, pepper, coriander, and cumin to the processor. Pulse and scrape the sides down, until a chunky texture forms. This shouldn’t be over-processed, we’re not going for hummus.
- Roll into medium-sized balls, then slightly flatten them on a silicone baking sheet on a pan. This should make about ten depending on the size of your falafels.
- Bake for 15 minutes, then using a spatula, flip and bake for another 15 minutes. They should be slightly brown on both sides when they are done. This will have a crispier outside and softer center. Feel free to bake longer if you prefer a drier center.
- While the falafels are baking, start on the tzatziki. Blend the cashews, 1/2 cup of the grated cucumber, garlic salt, lemon juice, pepper, water, and dill until smooth. Add the remainder of the cucumber and mix by hand.
- For the quick pickled onions, add onions, vinegar, syrup, and salt to a jar with a lid. Shake well to combine and put in fridge until ready to eat.