Clean Diet Collard Green and Chickpea Falafel

Serving Size: 10 people

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25

Recipe Serving Size10 people

Can Opener, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Top Stove

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.
Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 tablespoon at a time until the mixture is thick enough to handle.
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 tablespoon oil at a time. Swirl to coat pan.
Add 4 falafel (or however many will fit very comfortably) to the pan at a time
Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
Cook until the underside is golden brown as well
Serve immediately with hummus.
Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.

Reheating Instructions

Heat in a sauté pan over medium heat until heated through.