Name: Falafel and Kale Kebabs recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 400 g chickpeas drained rinsed; 1 tsp garlic minced; 1/2 red onion; 1/2 cup fresh Italian parsley; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp salt *to taste; 1/2 tsp pepper *to taste; 1 lemon juiced; 1 tbs olive oil; 1 cup kale; 1 tbs white sesame seeds; 2 wholemeal pita bread; 1 Lebanese cucumber cut in half seeds removed sliced; 2 tbs Greek yoghurt; 6 baby cos lettuce; 1 tbs rice flour

by taram332 Last updated on 07/10/2019

A great vegetarian snack for 2, the falafel balls are oven baked and not fried so its healthy and delicious. - taram332

Ingredients

400 g chickpeas drained rinsed
1 tsp garlic minced
1/2 red onion
1/2 cup fresh Italian parsley
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt *to taste
1/2 tsp pepper *to taste
1 lemon juiced
1 tbs olive oil
1 cup kale
1 tbs white sesame seeds
2 wholemeal pita bread
1 Lebanese cucumber cut in half seeds removed sliced
2 tbs Greek yoghurt
6 baby cos lettuce
1 tbs rice flour

Method

Step 1

Preheat oven to 200C.
Step 2

Add the chickpeas, garlic, onion, parsley, cumin, coriander, lemon juice, kale leaves, salt, pepper, olive oil to a food processor and blitz until smooth. Add in the rice flour and blitz for a few seconds to combine.
Step 3

Using your hands make six even balls and place onto a baking tray lined with grease proof paper. Sprinkle each ball with sesame seeds. Bake for 30 minutes until golden brown.
Step 4

Using a knife carefully open up half of the pita bread, open the cavity and smear the Greek yoghurt over the base, then top with the cucumber, lettuce and finally the falafel balls. Serve.