Kale falafels on a bed of baby spinach & decorated with pomegranate jewels

Nomnom! Healthy falafel anyone? These falafels are bursting with flavour, easy to make, healthy & economical, using up store-cupboard basics of chickpeas, dried apricots & spices.

These Moroccan-style patties are flavoured with Middle Eastern baharat spices; ground cumin, coriander, cardamom, cayenne pepper & paprika. You can add your own spices individually, or for convenience, use a pre-mixed blend eg.

Apricots add texture, nutritional value & a little natural sweetness to contrast with the warmth of the spices & the freshness of the parsley.

You can boost the nutritional value of these falafels by using ground flaxseed, chia seeds (both of which add to the omega 3, fibre content) or protein powder (soya, pea,  organic sunflower & whey protein powders from Pulsin’ work brilliantly).

Kale falafels served with salad

These spicy falafels make a super healthy meal accompanied with salad (featured here with tomato salsa & avocado coriander dip; recipes also available), but they can be served inside a wrap too, making them convenient portable meals for packed lunch/ picnics. I keep a supply of miniature ones in the fridge for healthy snacking too!

Pretty as a picture!

Preparation time: 20-25 mins (mostly time taken to mould patties!). Cooking time: 6 mins if pan-frying or 20 minutes if baking in the oven

Makes: 10-12

Serves: 3-4 (depending on appetite!)

70g kale

8 dried apricots

1 small red onion

28g flat parsley

4 garlic cloves

12g ground flaxseed or 12g of chia seeds or 12g protein powder  (soya,  pea protein organic sunflower or whey)

1 tbsp of baharat spice blend (or 1 tbsp ground cumin, pinch of ground cardamom, 1/2 tsp ground paprika, 1 tsp ground coriander, pinch of cayenne pepper)

3/4 tsp chilli flakes (1 fresh chilli may also be used instead or 1/2 tsp chilli powder)

1 3/4 tbsp tamari or soy sauce

Squeeze of lime or lemon juice

1/4 tsp salt

Ground black pepper to taste

1 X 400g can of chickpeas (230g drained weight)

To cook: a little coconut oil

(Optional) Garnish: a handful of pomegranate seeds

Method

In a blender or food processor add all the ingredients except the chickpeas. Whizz to chop up.

Add the chickpeas & whizz to make a green speckled thick paste.

Using your hands, shape into patties.

To pan fry: In a pan, melt a little coconut oil & fry each falafel for about 3 mins on each side until golden brown.

To oven cook: place falafels on a lined baking sheet greased with a little coconut oil & bake for 20 mins at 170ºC, flipping over half-way through. I love to garnish mine with a sprinkle of pomegranate seeds. Enjoy!

Don’t forget you can find my favourite recipes in my FREE eBook here.

Kale falafels served here with pomegranate salsa (recipe also available)