I’ve been waiting patiently to share this recipe with you guys and I can’t take it any longer. On a total whim, I somehow crafted a falafel recipe that’s better than any version you’ve likely had at a restaurant. Unless it was in the Middle East, then I’ll give you a pass. But the best part? It’s vegan, gluten free, and chock full of healthy ingredients.
Origins of Falafel
The origin of falafel is an ongoing and heated debate. Some would say it’s a quintessential Israeli food, while Palestinians claim its Arab roots, and still others claim it originated in Egypt, Lebanon, or Yemen.
While we claim no expertise on the origins of falafel, we do know we absolutely love its crispy texture and rich flavor. Falafel is traditionally a fried ball or patty made from fava beans, chickpeas, or both. What’s not to love?
Those looking for a deeper dive into the much-debated history of falafel can find more information here and here.
Our inspired version uses chickpeas as a base and includes collard greens for color and added nutrition. For a more traditional version of falafel, check out this recipe from Tori Avey, or this recipe from The Kat Chef.
Collard Green Falafel
I started with collard greens, a green I was completely unfamiliar with prior to this recipe. Next I added in chickpeas, sea salt, pepper, garlic, fresh lemon juice and tahini. The funny thing is, I was aiming for more of a “veggie fritter” but one bite in and I knew it was falafel heaven all the way.
As always, ingredients are simple and to the point and minimal equipment is required: a food processor and 1 pan. They also come together in about 30 minutes. Hello easy, healthy weeknight meal.
I made up one big batch last week and I’ve been having one or two here and there as a quick snack or easy lunch. I’m gluten-free right now for a cleanse I’m doing (a story for another day), but these would go fabulous tucked inside fluffy pita with lettuce, tomato, and a creamy garlic sauce. I just know it. Otherwise, they’re fantastic on their own with just a spot of hummus.
These little guys are amazing, and I don’t use that word lightly! I am so surprised at how healthy and simple they are, yet how packed with flavor they are. They are crispy and flavorful on the outside, tender on the inside, and loaded with bursts of lemon, garlic, and tahini in each bite. I highly recommend serving these with freshly made hummus or they’re delicious on their own. Simply don’t pass up this recipe! It’s one of my most proud kitchen accomplishments to date.
Better-Than-Restaurant Falafel (Vegan & Gluten-Free)
Ingredients
- 4 cups stemmed and torn collard greens (one bunch // or swiss chard)
- 1 15-ounce can chickpeas (rinsed 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 flour (ground from gluten-free oats)
- ~4 Tbsp avocado or olive oil (for cooking)
Instructions
- 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 (see photo).
- Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp (as original recipe is written).
- 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 Tbsp 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 and paprika or inside a pita with garlic sauce or hummus.
- Will store in the fridge, layered with parchment paper in an airtight container for 4-5 days. Freeze up to 1 month.
Notes
*Adapted from Real Simple.
Thea says
Your falafel recipe sounds great. I’ve been making plain falafel for years, but I could never get them to stay together while cooking in oil. Baking them just isn’t the same. I’d like to try your recipe, but I never cared for the greens in the recipe. Can spinach be substituted instead of collard greens or Swiss chard?
Thea
Hi Thea, we think spinach might add too much moisture, but other readers have reported success using fresh spinach. If you’d rather make it without greens, we’d suggest using this recipe instead. Hope that helps!
Pia says
Hi, can I also replace the kale with frozen spinach leaves? Thanks!
Hi Pia, we think frozen spinach would add too much moisture, unfortunately!
Pia says
Hi, thanks, however what´s the difference between these and the KALE FALAFEL HUMMUS WRAPS recipe you also shared? Thanks!
Hi Pia, good eye – they’re very similar! The ones in the hummus wraps are made with kale instead of collard greens and are our newer and improved variation.
Alix says
I made this with half kale, half Swiss chard and I used just about 1/2 cup of chickpea flour to even out the moisture. I cooked them in an air fryer for 20 minutes at 400F, flipping half way, and they were delicious!
Amazing! Thank you for sharing, Alix! xo
Joanne says
I made this falafel tonight and thought the flavor was delicious! I made a few changes: almond flour (didn’t have oat flour) and air fryer. I pan-fried a few of them, but also tried a few in our air fryer. I’m happy with the outcome and will definitely make these again. And I agree that the mixture should be refrigerated for an hour or two first before cooking to firm them up a bit. Thanks for the recipe ;)
Yay! Thanks so much for the lovely review and for sharing your experience, Joanne!
Ray says
not a great recipe… and instructions are either leaving something out or just a very poor method… these fell apart completely when trying to flip in the pan after almost 5 minutes of frying… somethings off here
Hi Ray, sorry to hear that was your experience! Did you make any modifications? Here are a few ideas that could help: 1) process longer, 2) add a bit more flour, and 3) let chill in the fridge a bit before cooking. Hope that’s helpful if you decide to give it another try!
Jenn says
I made these today needing to add more greens in my diet and had never tried Collard Greens. This is really good! Thank you so much for the recipe. I am going to use the liquid from the chickpeas now to make your golden milk granola. Super excited to try this too.
Woohoo! Love that you’re using up ingredients in more than one recipe! Thanks so much for the lovely review, Jenn!
robyn says
Helloooo! I am looking at all of your amazing falafel recipes and wondering which one might be your fav? I see them mad with various veggies. i want to make them as picnic fare – for adults and kids. many thanks – Minimalist baker is always the blog to turn to no matter what the occasion. Recipes I can count on!
Hi Robyn! Thanks for the lovely feedback. We think you can’t go wrong with whichever recipe sounds best to you, but we love our Classic Vegan Falafel and our Easy Beet Falafel a lot! Let us know which one you try! xo
Christopher Anderson says
These taste great! Question when reheating on the stove top: oil or no oil?
Thanks for the lovely review, Christopher! Unless you’re using a non-stick pan we’d recommend lightly oiling for reheating.
Patricia says
First of all, I am a huge fan of yours! I consider you the chef whisperer and an alchemist! I have many favorite recipes and am continuing to discover new ones all the time. I made this recipe tonight with swiss chard. I only had about 2 cups of swiss chard, so I halved the recipe. I added a full Tablespoon of tahini and lemon juice and about 2 Tablespoons of oat flour. They tasted delicious but fell apart – too soft in the center once cooked.
I still have the batch in the fridge and plan to re-work it a little tomorrow. I’m going to add more oat flour, unless you feel I should add something else instead.
Thank you again for all your inspiration!
You are amazing!
Sincerely,
Patricia
That’s so kind!! Thanks for sharing, Patricia! I’ll take “chef whisperer” any day :D :D
As for the texture on these, they are a bit more tender than more traditional falafel. However, that can be remedied with a bit more oat flour and/or chilling the dough before cooking! Hope that helps!
Mo says
I love the use of collard greens! The flavor was good and the aroma was divine. Mine fell apart rather easily. What can I do to get them to hold together better?
Hi Mo, A few ideas: 1) process longer, 2) add a bit more flour, and 3) let chill in the fridge a bit before cooking. Hope that’s helpful for next time!
Mo says
Will do! Thanks.
Chava says
I made a batch of these tonight using chard. Baked them in the oven and didn’t even get to serve them. My husband and son ate them straight out of the oven, dipping them in the techina sauce I made to go with them. So, I’m whipping up another batch so they can take them for lunch tomorrow. Using 2 cups of kale and 2 cups of cilantro and parsley because that’s what I’m left with.
Thanks for this amazing recipe!
We’re so glad you and your family enjoyed them, Chava! Thanks so much for sharing! xo
Nicole says
This is amazing! I’ll definitely be making this again. Made them with rainbow chard and had them in pitas with the grain-free tabbouleh salad from the blog (also delicious), feta, tomatoes, and homemade garlicky herby yogurt sauce.
We’re so glad you enjoyed it, Nicole! Love the serving ideas. Thanks so much for sharing! xo
Cristina says
I tried this last Sunday and… walaaaaa they were delicious! Thanks for this super easy recipe. I just swap collard greens by kale and they were sooooo good.
We’re so glad you enjoyed it, Cristina! Thanks so much for the lovely review! xo
Maile says
Such a great recipe. I’ve made them a few times (always using silverbeet as the green) and just tried my first frozen batch – they were as good as fresh! I froze them raw (on sheets of baking paper in a container), defrosted them overnight in the fridge and then cooked as per the recipe. I’ll be making this one again, thanks!
We’re so glad you enjoy them, Maile! Thanks so much for sharing! xo
Lydia Mandell says
hi there! love the ingredients- followed the recipe per instructions and have found it to be WAY too liquidy to form into anything resembling a ball ): Perchance more flour would help?
Hi Lydia, hmm, is it possible the chickpeas weren’t drained well? Either way, more flour or chickpeas should help!
Amber Asakura says
I don’t usually leave comments, but this recipe is SO GOOD. Finding a good falafel recipe that uses canned chickpeas was a lot harder than I expected. I have tried several and this is the only one that turned out wonderfully. Thank you for such an easy, awesome recipe!
I made some modifications: I used two cups of kale instead of collards, and a bunch of parsley and cilantro in place of the other two cups of greens. I also doubled the tahini (I’m a little obsessed with tahini at the moment) and used 1/4 cup oat flour. I divided the mix into 12 pieces and pan friend them in Earth Balance just to brown each side before baking them at 350F for 20 minutes. They were perfect! Thanks again!
We’re so glad you enjoyed it, Amber! Thanks so much for the lovely review!
Jen says
Hi! Just tried this but the dough has a very bitter flavor maybe it’s the collard greens? I might’ve added too much anything I can do to remedy? I did add more flour as the mixture is very loose
Sorry to hear that, Jen! Is it possible it was a different type of green than collards? We wouldn’t think they would make it bitter. Tahini can taste bitter to some people, but that amount shouldn’t cause that. Adding more chickpeas should help!
Mary says
Made this tonight. So very tasty and easy. I was delighted!
Yay! Thanks for sharing, Mary! xo
Azza says
Would I get away with baking these? The more passive cooking I can do during lockdown (with the kids around), the better.
These are best when cooked in a pan, but you could try baking. We’d suggest baking at 375 for 20-25 minutes and flipping once halfway through.
Azza says
Thanks so much.
I just looked through comments below and noticed someone who wrote that you have recommended baking at 375F (same temp) at 45mins (which is double whats been recommending to me). Am wondering which one is the typo.
Many thanks again!
Azza
We’ll double check!
Cheryl says
I tried the recipe with Coconut flour instead of Oat flour and it did not work well. The flavor was good but the falafel would not stay together. Any suggestions for using a gluten free flour that is not Oat flour.
Hi Cheryl, a gluten-free blend would probably be the next best alternative! Or perhaps chickpea flour? Let us know if you try either!
Christine says
Have you tried “baking” these in an air fryer? I’m thinking of getting creative with this.
We haven’t, but sounds promising! Let us know if you try it!
Chantil Sanchez says
Any luck with your experimentation?
Raquel says
Dana – you’ve done it again. You don’t make a bad recipe. I’ve made falafel a few times and hated it. It was time consuming and dry. I was surprised to find this recipe with canned chickpeas as a lot of the recipes I’ve looked at call for dry chickpeas soaked overnight. But that was the secret. These were so much more moist and flavorful than all the other falafel recipes I’ve made, even ones labeling themselves “the best.” The addition of the collard greens was genius! I hate collard greens but you totally can’t taste the bitterness in this recipe. They just add lots of color and texture (and of course, health benefits!). I actually did half collards and half chard. I kept the dough chilled in the fridge which I think helped it hold it together better for frying. I also added some more spices (cardamom, onion powder, coriander, and extra cumin) but the dough still tasted great. I put them over my favorite tabbouleh (I like the Ina Garten one, with bulgur), drizzled with the garlic dill sauce and hummus. I threw on some kalamatas and some pita bread I warmed directly over the gas stove flame. It genuinely tasted like restaurant falafel – if not better. Thanks for another bomb recipe!!
Aw, thanks so much for the lovely review, Raquel! xo
Melissa says
This recipe was super easy and delicious! I subbed kale for the collard greens, and also brown rice flour for oat flour. I think the rice flour sub was the culprit to the mixture being to moist. I ended up baking them for 25 minutes on each side after brushing with avocado oil, hoping that would help them firm up. It helped a bit, but next time I am definitely going to see how they hold up with oat flour! Do you think that the kale also added more moisture? Thanks!
Hi Melissa, the kale likely did add moisture. We’d suggest more flour, such as in this recipe, if subbing kale!
Sophia says
Made these tonight and they were delish! I used swiss chard instead of Collard Greens and added some basil, chives and smoked paprika to give it some additional flavor. I used only 1 clove of garlic since thats all I had on hand. Your recipes haven’t failed me yet! Thank you!
We’re so glad you enjoyed them, Sophia! Thanks so much for the lovely review!
Katie says
Hello!
I am using dried chickpea’s I have soaked overnight now. Do I boil them first or just whizz them raw with the other ingredients and then they cook when pan friend?
Or do I boil first and then whizz!? Thank you!! I love everything you make its amazing
Hi Katie, We’d recommend using this recipe made with dried chickpeas for reference.
Tawnie says
A friend sent me this recipe years ago, and now I make it every summer with chard from the garden. Easy, delicious, and healthy!!! Love this recipe so much.
We’re so glad you enjoy it, Tawnie! Thanks so much for sharing!
Kelli says
Could I sub spinach for collard greens?
It will have more liquid, so you will likely have to play around with the chickpeas and flour to get the right consistency.
Amy says
Great
AMY SCHACTMAN says
I MADE THESE WITH SWISS CHARD. I INCREASED THE CUMIN. SO QUCIK AND SO YUMMY. I ALSO FOLLOWED YOUR RECIPE FOR HUMMUS AND ADDED EXTRA LEMON AND CILANTRO. HAD FRESH SALAD WITH THESE SO THANKS FOR GREAT DINNER
Thanks so much for the lovely review, Amy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Marissa says
These were delicious! I’ve been enjoying them with the 5 minute microwave hummus which was also easy and amazing!
? ?
xoxo! Love that pairing.
Bella says
Hi! All I have on hand in cassava flour. Do you think that would work and would it be about the same amount of our flour? Thanks!!
We haven’t tried it, but we think it might work! Let us know if you try it!
Bella says
Just tried it with cassava flour and it was delicious:)
Glad to hear it! Thanks for sharing!
Esther says
Love these falafel – made them yesterday during ‘lockdown’!
Had a pointy cabbage sitting in the veg basket so made them with that. Tomorrow I may try with broccoli…
They are delicious!!!
Thanks so much for the lovely review, Esther. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Betsy Ellis says
Since going to the store is out right now, what could I sub for collard greens with what I might have on hand? Thanks!
How about kale?
Sandra says
Looks and sounds amazing! However, due to the season we have now its hard to find collard greens.. Can i sub with zucchini?
Thanks
We wouldn’t recommend it as it would have too much liquid. But maybe another green? Such as kale?
Gerry says
I made this and it’s a good recipe. I need to fine tune the extra seasoning for myself, even though added a bit more salt, cumin and lemon juice still not quite right for me. I baked them as recommended – 375 degrees for 45 minutes and they came out well. It’s a great way to use collard greens, a vegetable I never really cook or eat!
For the garlic sauce someone asked you about it and you linked. Did you mean chili garlic sauce that’s purchased or do you have a creamy garlic sauce recipe? The link you included goes to your MEDITERRANEAN BAKED SWEET POTATOES and that has a jarred chili garlic sauce, just wanting to clarify/ask for creamy garlic sauce recipe is there is one ;-)
Thanks!
Hi Gerry, the garlic sauce recipe can be found in the Mediterranean Sweet Potato recipe. Hope that clarifies!
Gerry says
Found it, thanks! Will try next time I make these.
Azza says
Hi, This is where in the comments section there is a mention that someone basked the falafels on 375degrees for 45mins and it went well. But I can’t see your original recommendation to them stating time needed so not knowing if its a typo and I should go by what you told me with half the time. I can always keep them in for 20mins without turning half way through and see how it goes.
Would love to bake (passive cook) if possible. Aware it wont be same as frying. Sub-optimal during these sub-optimal times.
Hi Azza, We haven’t tried baking these so we don’t have precise timing recommendations. Our original recommendation to that person was 30-45 minutes, but we think they may cook faster. We’d say check on them after 20-25 minutes and add additional time, as needed. Let us know how it goes!
Amanda S says
Used almond flour – 2 extra tablespoons
Added arugula
And, used an air fryer. I’ve also made these exactly like the recipe said and fried them MANY time. This is easily one of my favorite recipes.
Advice, chill the batter a bit. And, try and air fryer :-)
Thanks so much!
Thank, Amanda!!
Liah says
Texture and smell was spot on… taste was not. Very bland and bitter. Tasted like a blended salad instead of falafel. I ate them with bbq to cover the taste. Wasn’t bad with a strong sauce. Oh
Oh no! So sorry to hear that, Liah. And you were using collard greens not another green? Did you make any modifications?
Betsy Ellis says
I assume you mean you subbed arugula for the collard greens. I have a bag of arugula to use up. How much did you use? Thanks!
Isabella says
This started off fine but everything went south once they hit the pan. On the first batch the inside of the falafel didn’t seem to cook with the outside and I ended up burning the outside despite medium heat. The insides were still wayyyyyy underdone. On the second batch I lowered the heat to low and let them sit for about twenty minutes each side! The outsides were nice and crispy but still the inside was mushy and didn’t taste cooked at all. I ended up throwing al of them away :(
Hi Isabella, so sorry to hear that was your experience! These are on the more tender side, but shouldn’t taste uncooked. It sounds like your batter may have been too wet. Letting the dough sit in the fridge can help dry it out and prevent a mushy texture. Adding more oat flour can also help.
Marita says
Delicious! The mixture was quite moist and I was concerned that they wouldn’t hold together but they were perfect. Moist on the inside, unlike lots of homemade falafel I’ve tried in the past. I’ll definitely make them again.
Whoop! So glad you enjoyed them, Marita! Thanks so much for the lovely review!
Brooklyn says
Better than restaurant falafel and any falafel I’ve ever had. I hadn’t really made a lot of falafel in the past and was surprised how well this turned out.
Whoop! Thanks for sharing!
Michelle says
Loved them. Substituted collard greens for broccoli. Added chilli flakes. Will make again.
Michelle Dawn Wilber says
I found the falafels too soft and did not stick together as well as I would have liked before burning in my cast iron skillet. I think it would be helpful if the instructions discussed issue related to teperature, oil and the like.
Also I found that the amount of garlic to be too spicey and overpowering.
If I ever try it again, I will bake them.
Hi Michelle, sorry to hear this wasn’t quite what you were hoping for! If they had trouble sticking together, it sounds like they needed additional time in the food processor or needed to cook more before flipping (try medium or medium-low heat next time to avoid burning). We like ours tender on the inside and crisp on the outside. So we would say you might prefer to crisp them up in a pan and then bake them for another 15-20 minutes to help them cook all the way through and firm up. Hope that helps!
Susan says
Let them stand in a bowl for a couple of hours to overnight I the fridge. I found this really helped them hold together.
Nicole says
Can I substitute kale for the collards/chard?
Hi Nicole, We use kale in this falafel recipe- it is just slightly different. Enjoy!
Liz Spillane says
Great recipe, I used chick pea flour and served mine on top of a nice big salad.
Thanks
Sam says
This is still far and away our favorite falafel recipe. Comes together quickly, and we’re able to bake without any issue instead of cooking it on the stove top and love the flavor.
Thanks so much for the lovely review, Sam. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Alex says
I absolutely love these! I made a big batch and froze the leftovers. Question for you, do I need to dethaw them before I reheat/cook them on the pan? Or can I cook them from a frozen state?
Thanks, Alex!
Alex says
Any suggestions for my question?
Jen Ogden says
This recipe sounds amazing! Would you share the recipe for the garlic sauce?
Sure! Find it here.
Charna Lewis says
My mom is allergic to tahini…what can I substitute? Thanks in advance.
perhaps sunflower seed butter?
Kristina says
I made this for dinner last night and it was really delicious! I can’t wait to make it again.
For me, it took a little extra lemon juice to pull the batter together in the food processor and I replaced the oat flour with an equal amount chickpea flour. I served it in lettuce wraps with a little yogurt sauce (cashew yogurt + olive oil + za’attar) and a simple carrot slaw (carrots, radish, red onion + tahini, lemon juice, maple syrup). It was delightful – thank you for this great recipe!!
Your dinner sounds incredible! Thanks so much for the lovely review. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Amber Rousseau says
This has become a regular dinner for us. It is amazing. My very picky carnivore hubby loves them. I’m making a big batch to freeze.
Question: Should I freeze them cooked or uncooked?
Hi Amber, thanks so much for the lovely review! We would recommend freezing after cooking. Also, next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Carlie says
Ever since I made the first batch I’ve become obsessed! I’ve never had a falafel before but I figured I’d give it a shot. What a great way to throw a few simple ingredients together to make a quick, easy and delicious meal! I like things spicy so I added cayenne in the mix and it’s perfect. Thank you minimalist baker!
So glad to hear it, Carlie! Thanks for sharing! xo
Leah @ Lunch with Leah says
This recipe is so delicious! A great way to get some more veggies into my kids too. I included it in a round-up of favorite vegetarian dinner ideas.
Thanks for creating such amazing recipes, can’t wait to try more! Awesome blog – my readers like healthy & easy so I will refer them back here often!!
Lisa says
This was legit delicious. Lots of people as asked for the recipe Nx complimented the dish. ❤️❤️❤️
Maclean Nash says
My mixture was far more watery than how the recipe’s looked, so I slowly kept adding more oat flour until it could hold a shape. I was a bit skeptical while making these but reminded myself I have always loved your recipes!. Because mine were on the wetter side, mine turned out more like “patties” than balls. The final result was delicious and looked impressive! I didn’t pan fry all of the batter but rather used the remaining like a hummus.
I will definitely make these again! Thank you so much!
Julie says
Good evening! Where you get all this beautiful cookwear from?
Hi Julie! We get our cookwear from a variety of shops and sites, but you can often find our favorite items in our Shop!
Theresa says
These are fantastic! I used rainbow chard and added a little extra lemon juice, some sesame seeds and a handful of fresh parsley. I can’t get gluten free flour where I live, so instead I added 2 TBS ground flax seed and it worked beautifully. Also, I did not cook them in oil. Thank you for sharing this super easy and tasty recipe with all of us.
Great – thanks for sharing, Theresa!
Courtney says
No store in my area sells gluten free oat flour. What would be the best alternative?
Amber Rousseau says
I made my own oat flour by grinding oats in a spice grinder. It worked well in the recipe.
Shagah says
I just have to say I’m middle Eastern and was really skeptical about this recipe. It was FANTASTIC! I think my chick peas got a little too mushy in processing but I had them from cooking instant pot and not a can. Would definitely try to use a can so it has a more fluffy texture. Really good flavor though and a great easy protein on hand for quick meals.
We’re so glad to hear that, Shagah!
Abi says
can I substitute the oat flour with any other flour?
I would think almond flour would work well! If you’re not gluten-free, a mix of all purpose and whole wheat!
Ona says
Chickpea flour makes a nice substitute as well :)
Nancy says
hey, do you think we can freeze these already cooked?
Nancy Simoneau says
I made these a few weeks back with chard since I’m not a fan of collards and they were very good. My only issue is when frying in the pan they soaked up the oil so I kept having to add more oil to get a good fry. I am making them again this week and will try to bake them this time. I hope it works because I love the taste of these and so did everyone else eating them. I served them with Tahini sauce and a Greek salad on the side.
Shagah says
Did you try baking? My experience with falafel has never been good baked but curious how it turned out!
Nancy says
Yes, I bake them now and I prefer it since I don’t have to use all that oil!
Connie H says
Made this last night and have to say I was a little disappointed. They weren’t the so much falafel as they were collard cakes. They lacked the falafel zing and didnt have enough tahini flavor. Thankfully, I love collards so they were absolutely delicious. I just wouldn’t call it falafel. I did add a little oil to the food processor to help the blending go more smoothly. Otherwise the recipe was great for some tasty collard cakes.
Christine Smith says
I made these tonight exactly as written and they were awesome! Everyone in my household loved them! We will definitely be making these again.
john says
I thought you baked them
alice says
Can you substitute anything for the chickpeas? Like white beans?
And can I substitute the oat flour for coconut flour?
Hmm we’re not sure as we have not tried using white beans. If you give it a try with these subs, report back on how it goes!
MPH Medicine says
When I met my husband, he was a decathlete who fueled himself with hamburgers, chicken wings, and beers at the frat house (how he maintained a six-pack on that diet was nothing short of amazing). It took a while before he figured out I was a vegetarian, and initially, he was horrified… A vegetarian? How do you get protein? Six years later, we cook dinner every night (3 chosen by me, 4 chose by him), and most of his selections are from…MinimalistBaker! I don’t know how on earth this transformation happened, but I have your recipes to thank for much of it.
That’s a long way of saying… This is one of his favorite recipes (but we make it a little differently):
1.) Tahini is too expensive where we live, so we substitute it with peanut butter and a dash sesame oil.
2.) Spinach instead of collared greens (rarely available where we are)
3.) Bake at ~375 for 25-30 min on a non-stick sheet without oil
4.) Served in a whole-wheat pita with hummus and a spicy cilantro sauce.** this is the besssst **
Thank you for so many amazing recipes!
Thank you for sharing your story and substitutions! That is so cool to hear!
Stephanie DiScala says
I have made this before and loved it, but why is the hummus recipe gone now? It’s the best!
Mrs E. says
I have baked and fried these, baking tends to bring out the bitterness of the greens
Maile says
These are delicious! I rolled them out and left them in the fridge for around an hour to make sure they would stay together when I cooked them. Turned out perfectly. I made a salad with them, inspired by the Mediterranean Bowl recipe on this site. A great way to use up some of the silverbeet (chard) growing in my garden. Thanks!
Anne says
Absolutely delicious! Made these with quinoa flour (rolled quinoa flakes blitzed in the food processor) and then dusted them in the quinoa flakes before pan-frying. Didn’t fall apart, cooked up beautifully. Crunchy on the outside, soft & delicious on the inside. Super simple to make, I had a ton of perpetual spinach (similar to chard) in the garden so it was great to be able to use some of this up. Thanks for an awesome website.
Queenie says
This recipe is the BEST! I have made it 3 times in the past 2 weeks. The first time the patties fell apart, so the next time I added a flax “egg” the next time and they held together beautifully! Served these at a small dinner party and everyone took home extras! Had to make more because I didn’t get any leftovers myself. :) A great recipe!
Bonsr says
Wow really good!! My adult children just happened to stop by after making these and loved them. My husband who never ate a falafel wanted more!! I’ll be making these again for lunch today!! I used spinach instead of kale .
Lindsay Kanter says
Can I use frozen collards in this recipe? Would I have to prep them in a special way for this recipe?
Hi Lindsay, we haven’t tried that, but maybe! You would probably need to increase the oat flour to compensate for added moisture. Let us know if you try it!
NdeJ says
I made these with swiss chard instead of collard greens and followed the rest of the recipe. I have to say that they didn’t taste like falafel and didn’t cook properly. The interior was not just soft, but mushy. No matter how long I cooked them, they didn’t improve. Won’t make this again.
Tracy Tullis says
Hey — it would be helpful if you could note how many this serves or how many falafels it makes. I didn’t see that anywhere, but maybe I’m blind…
melanie glover says
Could you bake these on parchment paper in the oven? Looks wonderful ?
Jill says
Any suggestions on how to bake these? Temperature and time?
Hi Jill! I would suggest baking these at 375 for 20-25 minutes and flipping once halfway through.
Mags says
This recipe is the bomb-diggity. You don’t actually need to fry them in oil though! I just sprayed my sandwich grill very lightly and they turned out beautifully. SO delicious and fresh tasting! Thanks for the recipe!!!