Kale Falafel

With lots of purple and green kale from the garden, I thought they might make a great addition to my falafels. Chives are also flourishing in this warmer weather and they will certainly give a fresh herb flavour. Now that’s all my greens sorted!

Fresh chives, purple and green kale

For the base, I am using raw chickpeas which I have soaked overnight in water and drained this morning. Soaked raw chickpeas give these falafel the beautiful authentic crunchy texture. A small onion, a garlic clove, green chilli and some seasoning should add the right touch to some tasty green bites for lunch today. Can’t wait!

Soaked raw chickpeas, fresh chives, onion and young kale leaves

I chopped the kale, chives and diced the onion so that they all can be processed with the drained chickpeas till finely ground. I added salt, ground cumin, minced garlic and green chilli. The mixture tends to be a little wet at this stage, and as my friend Reata suggested, I added some fresh breadcrumbs (grind some leftover wholemeal bread to fine crumbs). This makes it easier to form the falafel balls before they are rolled in chickpea flour or besan and slightly flattened ready to be cooked. Add a tablespoon of olive oil to a pan and heat on medium before adding the falafel.

Cook on low to medium heat using only a tablespoon of oil

Cook for about 4 minutes and then turn them over carefully before cooking for another 4-5 minutes or till they are golden. Keep the heat on a low to medium so that they cook right through. Once done, simply enjoy. Delicious with a yoghurt dip and a fresh salad!

Kale falafel …yum!

Kale Falafel

Delicious fresh kale and chives falafel made with chickpeas that have been soaked overnight. These falafel have a lovely authentic crunchy texture because they are made with soaked raw chickpeas; cooked ones will give a very soft final result.

Course Appetizer, Lunch, Main Course
Cuisine Vegetarian, Wholesome
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3
Author Hema (growwithhema.com)


  • 1 cup raw chickpeas soaked in water overnight and drained the next day
  • 2 handfuls fresh kale young leaves chopped
  • 1 small red onion diced
  • fresh chives chopped
  • 1 teaspoon salt or to taste
  • 1 Teaspoon ground cumin powder
  • 1 large clove garlic, minced
  • 1 green chilli, minced (more if you like it spicier)
  • 1/2 teaspoon bicarbonate of soda
  • 6 tablespoons fresh wholemeal breadcrumbs (grind some leftover bread)
  • Chickpea flour for dusting
  • 2 tablespoons olive oil for cooking


  1. In a food processor, add the drained chickpeas that have been soaking overnight, diced onion, chopped kale and chives. Process till finely ground.

  2. Remove the mixture and place it in a large bowl.

  3. Now add the salt, ground cumin powder, minced garlic and green chilli as well as the breadcrumbs. Mix to combine well. 

  4. Take a tablespoon of mixture and roll it into a ball carefully. Flatten the ball and then place in a plate of chickpea flour to coat it. 

  5. When all the falafel are prepared, place a pan on medium heat and add 1 tablespoon of oil. Add the falafel gently and cook for about 4 minutes.

  6. Turn the falafel and add the second tablespoon of oil if needed to cook the flip side for another 4-5 minutes or till they are golden.

  7. Enjoy with a fresh salad!

Recipe Notes

Remember to soak the raw chickpeas overnight in water and then drain them before preparing the falalfel. 


Leave a Reply

Recipe Rating