These Baked Roasted Poblano Kale Falafel are simply outstanding! What I really love about these and my plain falafels are that they have a great texture and are full of flavor.
Robby and I eat a lot of falafels. They are one of our favorite meals because it is so versatile and vegan, unless of course, you add the tzatziki or jack cheese to it.
Robby likes it in a pita and I like it as a salad. They are even good the next day. I just put them in the toaster oven with some diced tomatoes on the side of the baking sheet and heat them up as well, then I top the falafels with them and tons of tahini sauce.
Serve with a glass of white Rioja, Sauvignon Blanc, Cava or a Mexican beer.
Baked Roasted Poblano Kale Falafel Recipe:
A healthy vegan and gluten free falafel dish.
8 – 10 patties
- 3/4 Cup Dried Garbanzo Beans – 1 1/2 Cups soaked not cooked
- 2 Small Poblano Pepper – roasted – dried with paper towel – one whole – one diced
- 1/2 Red Onion
- 1 Shallot
- 2 Cloves Garlic
- 1 Jalapeño – cut into 3 or 4 chunks – deseed for less spicy
- 1 Tablespoon Fresh Squeezed Lime Juice
- 1 Teaspoon Paprika
- 1/2 Teaspoon Chili Flakes
- 1/2 Teaspoon Cumin
- 1 3/4 Teaspoon Sea Salt
- 3/4 Cup Kale – chopped
- 1 1/2 Cup Cilantro
- 1/2 Cup Garbanzo Bean Flour
- 2 Tablespoons Extra Virgin Olive Oil – optional
Soak garbanzo beans overnight for at least 12 hours, rinse and set aside. (I don’t suggest canned garbanzo beans because they are soaked and cooked, which will make a different texture and flavor.)
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half, remove the seeds and stems.
In a food processor, mince the onion, shallot, garlic, jalapeño (remove seeds if you want less heat), lime juice and spices. Scrape the edges one time and pulse a few more times. Remove from bowl and set aside.
Add the whole poblano cilantro, kale and half the garbanzo beans and pulse about 15 times, you want it a little bit chunky.
Add the onion mix, flour and the rest of the garbanzo beans and pulse a few more times making sure to incorporate all the flour and leaving it with small pieces of garbanzo beans.
Scrape the sides, add the diced poblano and pulse just enough to incorporate.
Put in the refrigerator for at least 15 minutes.
Line a baking sheet with parchment paper.
Preheat oven to 375
Form into golf ball size balls and press flat to form a disc and then place them on the baking sheet.
Brush each one with olive oil using a pastry brush or carefully rub on with your fingers. Then, with a spatula carefully flip them over and do the same to the other side. (optional)
Bake for 15 minutes then flip over for 8 – 10 more minutes or until lightly golden. You want them somewhat soft to the touch so they don’t dry out.
Garbanzo beans are super high in protein and extremely high in fiber, just one cup provides 50% of the Daily Value. Because of the fiber , hey are great for your heart, lowering blood cholesterol levels and the risk of heart attack as well as help prevent constipation and digestive disorders. Just one cup provides 84.5% of the daily value of manganese, which is an antioxidant that acts as a monitor of the free radicals in the body. If you are low in energy the high iron content will help and will transport oxygen from the lungs to all the cells in the body. They also help to balance blood sugar levels while providing steady, slow-burning energy. Garbanzo beans are helpful for weight loss as they keep you full longer.
Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value. They are great for your immune system and help to reduce inflammation like in arthritis and asthma. They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers. They are full of vitamin A, vitamin K, and potassium.