Better-Than-Restaurant Falafel (Vegan & Gluten-Free)

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Plate of homemade Better Than Restaurant Falafel topped with hummus and paprika

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.

Collard green leaves for making healthy homemade falafel

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.

Making Better Than Restaurant Falafel in a food processor
Parchment-lined cutting board filled with a batch of our Collard Green Tahini Falafel recipe

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.

Bowl and cutting board with Gluten-Free Vegan Falafel

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.

Freshly cooked batch of our healthy falafel recipe
Plate of Healthy Green Falafel topped with hummus and paprika

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.

Grabbing a bite of Vegan Gluten-Free Falafel topped with hummus
Close up shot of a vibrant green Healthy Falafel made with collard greens

Better-Than-Restaurant Falafel (Vegan & Gluten-Free)

Falafel that can rival any restaurant, although it remains vegan, gluten-free, and pan-cooked, not fried.
Author Minimalist Baker
Vegan Collard Green Falafel topped with hummus and paprika
4.42 from 141 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 11 (falafel)
Course Entrée
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days


  • 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)


  • 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.


*Nutrition is a rough estimate calculated with cooking oil.
*Adapted from Real Simple.

Nutrition (1 of 11 servings)

Serving: 1 falafel Calories: 154 Carbohydrates: 17 g Protein: 5 g Fat: 7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 50 mg Fiber: 5 g Sugar: 2 g

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  1. 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?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  2. Pia says

    Hi, thanks, however what´s the difference between these and the KALE FALAFEL HUMMUS WRAPS recipe you also shared? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  3. 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!

  4. 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 ;)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the lovely review and for sharing your experience, Joanne!

  5. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  6. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Love that you’re using up ingredients in more than one recipe! Thanks so much for the lovely review, Jenn!

  7. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the lovely review, Christopher! Unless you’re using a non-stick pan we’d recommend lightly oiling for reheating.

  8. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  9. 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?

  10. 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!

  11. 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.

  12. 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.

  13. 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!

  14. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lydia, hmm, is it possible the chickpeas weren’t drained well? Either way, more flour or chickpeas should help!

  15. 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!

      • 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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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!

  16. Azza says

    Would I get away with baking these? The more passive cooking I can do during lockdown (with the kids around), the better.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  17. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cheryl, a gluten-free blend would probably be the next best alternative! Or perhaps chickpea flour? Let us know if you try either!

  18. 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!!

  19. 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!

  20. 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!

  21. Katie says


    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

  22. 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.

  23. AMY SCHACTMAN says


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  24. Marissa says

    These were delicious! I’ve been enjoying them with the 5 minute microwave hummus which was also easy and amazing!
    ? ?

  25. 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!!

  26. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  27. 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!

  28. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We wouldn’t recommend it as it would have too much liquid. But maybe another green? Such as kale?

  29. 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 ;-)


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gerry, the garlic sauce recipe can be found in the Mediterranean Sweet Potato recipe. Hope that clarifies!

      • 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.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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!

  30. 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!

      • 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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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!

  31. 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 :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  32. 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.

  33. 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.

  34. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  35. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  36. 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?

  37. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  38. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  39. 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!

  40. 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!!

  41. 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!

  42. 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.

    • Amber Rousseau says

      I made my own oat flour by grinding oats in a spice grinder. It worked well in the recipe.

  43. 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.

  44. 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.

  45. 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.

  46. 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.

  47. alice says

    Can you substitute anything for the chickpeas? Like white beans?
    And can I substitute the oat flour for coconut flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  48. 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!

  49. 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!

  50. 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.

  51. 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!

  52. 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?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        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!

  53. 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.

  54. 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…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jill! I would suggest baking these at 375 for 20-25 minutes and flipping once halfway through.

  55. 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!!!