Better-Than-Restaurant Falafel


It’s been a long wait to share this recipe, and I can’t stand it anymore. On a whim, I created a recipe for falafel that is better than anything you have likely eaten in a restaurant. If you’re not in the Middle East, then I will give you a break. What’s the best part? It’s gluten-free, vegan, and packed with healthy ingredients.

Falafel: The Origins

It is a hotly contested topic. Others claim that it is a quintessential Israeli dish, while Palestinians insist it has Arab roots. Still, others say it was born in Egypt, Lebanon, or Yemen.

We may not be experts on the origins, but we love its rich flavor and crispy texture. Falafel, traditionally, is a fried ball made of chickpeas or fava beans. What’s there not to like?

The traditional version of falafel inspires this recipe. It uses chickpeas and collards to add color and nutrition. If you want a more conventional falafel, try This Recipe by Tori Avey or This recipe by The Kat Chef.

Collard Green Falafel

I began with collards, which I had never eaten before. Then I added chickpeas along with , I added chickpeas,c, lemon juice, and tahini. Funny thing, I had intended to make a vegetable fritter but after one bite I realized, it was falafel par,adise.

Ingredients are as simple and The ingredientsward are as wide as ever, and only minimal equipment is needed: 1 pan and a food processor. Aloneo, they are ready in 30 minTheyy a healthy, easy meal for a weeknight.

I made a big batch of these last week and have been enjoying them as an easy snack or lunch. They would be great stuffed inside a fluffy pita with some lettuce, tomato, and a creamy sauce. I know it. They’re great on their own, with just a little hummus.

These little guys are amazingand that’s not a word Iamazing—andly! They are so simple and healthy, but they have a lot of flavor. The outside is crispy and flavorful, the inside is tender, and each bite has bursts with lemon, garlic tahini. These are delicio,us served with homemade hummus, but they’re also great on their own. This recipe is a must-try! This is one of my proudest kitchen achievements to date.


  • Four cups of stemmed and torn chard (or one bunch)
  • Can chickpeas (15 oz) (rinsed, drained).
  • Three large cloves of garlic (chopped).
  • 1 1/2 Tbsp tahini
  • Fresh lemon juice, 1 1/2 tbsp
  • 1/4 tsp cumin
  • Use one pinch of each black pepper and sea salt
  • 3-4 tbsp flour (ground from gluten-free Oats)
  • ~4 Tbsp avocado or olive oil (for cooking)


  • Add the collard greens and chickpeas to a processor, along with garlic, tahini, and lemon juice. Cumin and a healthy pinch of each salt and pepper are also added.
  • When well combined, transfer the mixture to a bowl and add oats flour one tablespoon at a time. Continue until it is thick enough to be handled—approximately 3-4 tablespoons (as per the original recipe).
  • Adjust seasonings if necessary. I added more lemon juice, salt, pepper and tahini.
  • Add 2 tbsp of oil to a large skillet on medium or medium-high heat. Stir to coat pan.
  • Add four falafels (or as many as will comfortably fit) to the pan.
  • Check after 1-2 minutes to make sure they are not browning quickly. Reduce heat if they’re browning too quickly. Flipping once until golden brown takes about 3-4 minutes.
  • Cook the underside until it is golden brown.
  • Serve immediately in a pita with hummus or garlic sauce.
  • Store in the refrigerator, covered with parchment paper, and in an airtight container. Freeze for up to a month.

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