We are HUGE falafel fans here in this home.  We love how simple they are to add to salads, wraps and to eat on their own and how nutrient dense they are for little Harlow.  You can sneak in as much kale as you like because you can’t even taste it.  This recipe is the exact same as our falafel balls except I run them through the blender to have a little bit of a more compact patty.  If you add the aquafaba (juice from the can) from the chickpeas just add some oats to thicken up the mixture.  

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  1. 2 cans of chickpeas
  2. 1 bunch of parsley
  3. 1 handful of fresh mint
  4. 2 stems of kale, middle stems removed
  5. Half of an onion (you can use purple or yellow)
  6. 4-5 cloves of garlic
  7. 1-2 tbsp of olive oil
  8. 1-1.5 cups of oats
  9. Juice from one lemon
  10. 2 tbsp of milled flax
  11. 1 tsp of garlic powder
  12. 1 tsp of onion powder
  13. Salt and pepper to taste
  1. Preheat the oven to 400.
  2. Line a cookie sheet with parchment paper or a silicone mat.
  3. In a processor or blender, empty the chickpeas with the aquafaba (liquid).
  4. Add in the parsley, mint, kale and onion.
  5. Add the onion powder, garlic powder, salt, pepper, milled flax, lemon juice and olive oil.
  6. Blend everything together.
  7. Pour the mixture into a mixing bowl and add enough oats to thicken up the texture to be able to make formed patties (they can be a little soft, they will still work)
  8. With a spoon scoop out patties the size of your preference, then place on cookie sheet and bake for 15 minutes on each side.
  9. For the remaining 10 minutes turn the heat down to 350 and allow the patties to cook on the inside a little slower.
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