baked kale falafel

After a few attempts, I think we got it… Baked Kale Falafel that is slightly crisp on the outside without deep frying!

Baked Kale Falafel with Greek Salad ~vegan, gluten free~

Traditional falafel doesn’t include kale, but I try to sneak it into any recipe I can!  The first few batches came out a little too mushy in the middle, but these were just right!  Using canned chickpeas made this an “under an hour dinner!”  You can even prepare and bake the falafel to have later in the week for a quick and easy meal.

Baked Kale Falafel with Greek Salad ~vegan, gluten free~

baked kale falafel
Prep time
Cook time
Total time
Makes 14 falafel balls
Recipe type: Main
Cuisine: Vegan
Serves: 14
  • 1 can (15 oz) chickpeas rinsed and drained
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon tahini
  • ¼ cup fresh parsley
  • 1 cup kale, destemmed and chopped
  • 1½ teaspoons cumin
  • ½ teaspoon paprika
  • sea salt and pepper to taste
  • 1-2 tablespoons olive oil
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  2. Add all ingredients (except olive oil) to a food processor and pulse, occasionally scraping down the sides. Adjust seasoning as needed. Pulse until a crumbly consistency is achieved.
  3. Using a tablespoon, scoop falafel mix and roll into a ball and place on baking sheet. Brush with olive oil.
  4. Bake for 20 minutes, flip and bake for an additional 20 minutes or until slightly golden and crisp.
  5. Enjoy!
Nutrition Information
Serving size: 1 ball Calories: 63 Fat: 3 Carbohydrates: 7 Fiber: 1 Protein: 2

Baked Kale Falafel with Greek Salad ~vegan, gluten free~

I served these over a Greek Salad made with crisp romaine lettuce, cucumbers, tomatoes, red onions and olives.  However, you can eat the falafel alone or sandwiched between pita bread!  The dressing I used is as follows:

Lemon Tahini Dressing

3 tablespoons fresh lemon juice

2 tablespoons water

2 tablespoons tahini

2 tablespoons olive oil

1 garlic clove, minced

sea salt and pepper

dash cayenne pepper

Baked Kale Falafel with a Greek Salad ~vegan, gluten free~

Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

A while back my sister-in-law sent me an email with the title Insane Salad Recipe, and boy she wasn’t kidding!  This salad really is insanely good!

Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

Typically I don’t make many recipes from Food & Wine magazine, but when I read who the contributing chef was, it all made sense!  The original recipe was created by Heidi Swanson…from one of my favorite blogs 101 cookbooks.  Her genius recipes always impress!

Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

 I didn’t do much to alter the original recipe except for replacing the honey with agave syrup, increasing the amounts of golden raisins and fresh squeezed lemon juice and adding chopped kale.  Leave it to me to add chopped kale to everything!  For a gluten-free version, substitute quinoa for farro.  Want a lower-carb version?  Omit the farro and add more kale!

Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

Kale salad with Farro, Golden Raisins and Walnuts
Recipe type: Main
Cuisine: Vegan
  • 1¼ cups farro (uncooked)
  • sea salt
  • 4 large leaves kale, de-stemmed and finely chopped
  • 1 cup walnuts
  • 2½ cups pitted green olives, preferably Castelvetrano, chopped
  • 4 scallions, white and light green parts only, finely chopped
  • ⅓ cup chives, chopped
  • ½ cup golden raisins
  • ½ teaspoon crushed red pepper
  • ¼ cup extra-virgin olive oil
  • 1 lemon, juiced
  • 1 tablespoon agave or maple syrup
  1. Preheat the oven to 375°.
  2. In a medium saucepan, combine the farro with 4 cups of water and ½ teaspoon of salt. Bring to a boil and simmer, partially covered, until the farro is tender, about 20 minutes. Drain the farro and spread it on a baking sheet to cool.
  3. Massage chopped kale with a drizzle of olive oil and set aside.
  4. Meanwhile, place the walnuts in a pie plate and toast for 5 to 7 minutes, until lightly golden and fragrant. Let cool, then coarsely chop.
  5. In a large bowl, combine the cooled farro, kale, walnuts, olives, scallions, chives, raisins, crushed red pepper, olive oil, lemon juice, agave syrup and season with sea salt as needed.
  6. Toss until well combined, serve at room temperature and enjoy!

 Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

Here’s a fun fact… 

Did you know that foods naturally rich in nitrates such as green leafy vegetables and beets reduce inflammation in the body?  When we chew green leafy vegetables, the bacteria in our mouths converts the nitrates into nitrites, which then are swallowed and combined with gastric juices in our stomaches.  From there, the nitrites turn to nitric oxide, which reduces total body inflammation.  The healing ability of food will forever amaze me!  Just another reason to eat your greens…and beets :)  (Digestive Wellness By Elizabeth Lipski, PH.D, CCN, CHN)

Kale Salad with Farro, Golden Raisins and Walnuts ~vegan~

Hold off on the red pepper flakes for a kid-friendly version!

Rebecca…If you’re reading, this recipe has you written all over it!  Hope you love it as much as I do :)