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Baked kale falafel

18th March 2016 by bos.kitchen Leave a Comment

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I got the falafel craving today and decided to test out a new recipe. I usually lightly fry my falafel, but I decided to bake them this time round and add some kale to give them a healthy boost (not that they need one anyway, but kale ). These pair beautifully with my beet humous, tortillas and a fresh salad. Or just dipped into the beet humous if you’re feeling a sudden falafel urge come on.

Recipe (makes about 16 falafel)

  • 2 tins chickpeas
  • 1 large handful kale (stalks an all, roughly chopped)
  • 1 large handful of fresh coriander (as above)
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp harissa paste (optional)
  • 1 small onion, diced
  • 1 red chili
  • 2 cloves garlic
  • 2 tbsp spelt or gluten free flour
  • Juice of half lemon
  • 2 tbsp olive oil
  1. Preheat your oven to 200 degrees. Grease a muffin or cupcake tin with the olive oil.
  2. Rinse your chickpeas and spin dry in a salad spinner or pat dry with a clean towel.
  3. Add everything but the olive oil to a food processor, or to a bowl if you’re using an immersion blender. Pulse until sticky and mixed, but with some chickpeas still remaining.
  4. Shape into little balls and place into your greased muffin tin. Bake for 20-30 minutes until golden brown at the edges.
  5. Serve with tortilla, salad and beet humous.

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Filed Under: Mains Tagged With: baked, falafel, kale

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Strawberry cookie dough bars 🍓🍪🍫 Secretly Strawberry cookie dough bars 🍓🍪🍫 Secretly loaded with healthy ingredients, gluten, nut and dairy free! I love making bliss balls but making the dough into bars and dunking them in chocolate takes them to a whole new level 🤌 The main ingredient is chickpeas 🤯 but trust me when I say they definitely don’t taste like chickpeas - just cookie dough! Using them like this is a great way to sneak in some extra veggie protein when the sweet cravings hit. 

Strawberry cookie dough bars

- 1 can chickpeas, drained, rinsed well
- 1 cup oats (can sub gluten free oats)
- 1/4 cup coconut sugar or 4 tbsp agave/maple syrup
- 4 squishy dates, pitted
- 2 tbsp ground flaxseed
- 1 tsp vanilla extract
- 1 tbsp tahini or nut butter
- 1/4 tsp salt
- 1/4 cup dark choc chips
- 1/4 cup freeze dried strawberries, finely chopped

Topping

- 1 cup dark chocolate, melted
- 2 tbsp freeze dried strawberries, crushed

Add chickpeas, oats, coconut sugar, dates, flaxseed, vanilla, tahini and salt to a food processor and combine until a cookie dough is formed - add a tbsp of water if it’s too dry or a little extra ground flaxseed or oats if it’s too squishy. Stir through the choc chips and strawberries. Press into a small, lined container and set aside in the freezer for at least 1 hr to firm up.
Cut into bars, dunk in melted chocolate and top with crushed dried strawberries. 

#cookiedoughbars #cookiedough #nobakebars #nobakedesserts #proteinsnacks #highprotein #veganprotein #fitnessfood #proteinsnack #veganfoodideas #vegantreats #glutenfreefood #dairyfreesnacks #veganrecipe #healthyrecipeidea #strawberrycookiedough
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