Kale and Carrot Falafel

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Main Course, Snacks
Cuisine Greek
Servings 4 Servings


  • Oven
  • Food Processor


  • 1 cup carrots peeled, shredded
  • 1/4 cup onion choppped
  • 2 cloves garlic minced
  • 1/2 cup kale chopped
  • 1/2 cup parsley chopped
  • 2 tbsp olive oil extra virgin
  • 1 tbsp lemon juice fresh squeezed, no sugar added or preservatives
  • 1 tbsp tahini powder
  • 1 1/2 tsp cumin powder
  • 15 oz chickpeas canned, drained, rinsed
  • 3 tbsp brown rice flour
  • 1/2 tsp salt


  • Preheat the oven to 350 degrees while you line a large baking sheet with parchment paper.
  • Add the kale, carrots, parsley, onion and garlic to your food processor and pulse until only small pieces remain.
  • Continue to add the olive oil, lemon juice, tahini, cumin and chickpeas and process again until smooth with a little texture.
  • Finally add in the salt and flour; process until just mixed in.
  • Use a 1 tablespoon scoop to scoop; then flatten the Falafel mixture slightly with the back of the scoop.
  • Bake for 10 minutes; then flip and bake for another 10 minutes. Serves well with mixed greens, Plant-based Tzatiki (see recipe link), and a whole-wheat pita.


Keeps well the the fridge for up to 5 days, or portion and freeze for easy convenience.

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