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Recipe: Kale Falafel Hummus Wraps


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Kale Falafel Hummus Wraps

This recipe & photo come from The Minimalist Baker

Made with kale and chickpeas, these gluten-free and vegan falafel are a healthier take on one of our favorite Mediterranean dishes. Delicious, satisfying, and only 30 minutes to prepare. Serve on greens or wrapped in chard or pita.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Servings: 4 Wraps

Ingredients

  • 4 cups loosely packed kale, stems removed and torn
  • 1 15-ounce can chickpeas, rinsed and drained (~1 ½ cups as recipe is written)
  • 4 large cloves garlic, minced (4 large cloves yield ~2 Tbsp or 12 g)
  • 1 ½ Tbsp tahini
  • 3 Tbsp fresh lemon juice
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4-1/2 cup oat flour (ground from rolled oats // or all purpose if not gluten free)
  • 2-4 Tbsp avocado or olive oil (for cooking)

For Serving:

  • Hummus (or store-bought // for topping)
  • 4 medium pitas (white or wheat // sub rainbow chard for gluten-free option)*
  • Greens of choice (such as fresh parsley or lettuce)

Instructions

  1. Add kale to a food processor and pulse to chop. Add chickpeas, garlic, tahini, lemon juice, cumin, and salt and pulse to combine. Mixture shouldn’t be puréed, just combined.
    Once incorporated, transfer mixture to a medium mixing bowl (or stir directly in food processor) and introduce 1/4 cup oat flour (amount as original recipe is written // adjust if altering batch size). Add oat flour another 1 Tbsp (5.6 g) at a time until the mixture is thick enough to handle — adding roughly 2-4 Tbsp.
  2. Taste and adjust seasonings as desired. I added a touch more salt, cumin, and lemon juice. Scoop out heaping 2-Tbsp portions of falafel dough and use your hands to form them into approximately 1/2-inch thick patties. As written, recipe makes ~9 falafel.
  3. Heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp oil (or lesser end of range if adjusting batch size). Swirl to coat pan. Add 4 falafel (or however many will fit comfortably) to the pan at a time.
  4. Cook until browned on the bottom, checking at the 2-minute mark to ensure they’re not over-browning. If they are, slightly reduce heat. Flip once they’re deep golden brown — about 3-4 minutes. Cook until the other side is golden brown as well.
  5. To assemble, lay pita (or chard) flat, top with 2-3 falafel, a healthy spread of hummus, and greens or herbs, and roll up. Secure with a toothpick or wrap with parchment or foil for easy handling. Store leftover falafel covered in the refrigerator for up to 4-5 days and reheat in a 350 degree F (176 C) oven. Freeze falafel for longer-term storage.

Want a bigger taste? 
Join us this summer at the Hazon Food Conference!