Collard Greens & Tahini Falafel

Falafel make for a fabulous meatless main dish or appetizer. This relatively quick preparation utilizes both protein-heavy chickpeas and collard greens for a boost of well-balanced, plant-based nutrition. These tasty little bites are a great vehicle for your favorite hummus or a compliment to a warm whole wheat pita. Collard-doubters beware, this scrumptious dish may win your heart and inspire a love of greens. You can easily substitute the collard greens for kale. Also, keep the stems! Reserve and finely chop the thick ribs to add to a stir fry, soup, frittata, or fried rice.  Simply soften the stems in a skillet with some hot oil, first. This kind of creative cooking minimizes food waste while adding more veggie vitamins and nutrients to your cooking; a win-win situation.

Recipe adapted from: https://minimalistbaker.com/better-than-restaurant-falafel-vegan-gluten-free/

Serves: 4
Prep Time: 10 mins
Cook Time: 15 mins
Ready In: 25 mins
  • 4 c de-stemmed and torn collard greens (~one bunch)
  • 15 oz can chickpeas, rinsed and drained; or 1.5 c dried chickpeas, cooked and drained
  • 3 large cloves garlic, chopped
  • 1 1/2 TBSP tahini
  • 1 1/2 TBSP fresh lemon juice
  • 1/4 tsp cumin
  • 1 pinch each sea salt and black pepper
  • 3-4 TBSP oat or wheat flour
  • 1/4 c olive oil, for cooking
  1. Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each of salt and pepper to a food processor. Mix to combine.
  2. Once well incorporated, transfer to a mixing bowl and stir in flour 1 TBSP at a time until the mixture is thick enough to handle, about 3-4 TBSP.
  3. Taste and adjust seasonings as needed.
  4. Heat a large skillet over medium to medium-high heat and add olive oil. Swirl to coat pan.
  5. Add approximately 4 falafels (spoonfuls of batter) to the pan at a time.
  6. Check at the 1 to 2 minute mark to ensure they're not browning too quickly. If they are, slightly reduce heat. Flip once they are a deep golden brown, about 3-4 minutes.
  7. Cook until the underside is golden brown as well.
  8. Serve immediately with hummus and paprika or inside a warm whole wheat pita with tahini and garlic sauce, yogurt, or hummus.