Ingredients

• 4 cups kale, collard greens, or swiss chard stemmed and torn
• 1 can chickpeas rinsed and drained
• 2 elephant garlic cloves or 4 medium garlic cloves
• 2 tbsp tahini
• 1.5 tbsp lemon juice
• 1/4 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 tbsp gluten-free all-purpose flour or oat flour
• olive oil or rice oil for deep or pan frying

Instructions

1. Combine greens, chickpeas, garlic, tahini, lemon juice, ground cumin, salt, and black pepper in a food processor.
2. Transfer the mixture into a mixing bowl and stir in the flour. If the mixture is too thin, then add more flour 1 tablespoon at a time.
3. Heat a large skillet over medium heat. Coat the pan with at least 2 tablespoons of oil.
4. Use a small ice-cream scooper, mellon baller, or spoon to form small patties and place into the pan. Check the patties every minute or so. Once they are browned on one side, flip them over and continue to cook until the underside is golden brown, as well.
5. Serve immediately inside a pita, on a salad, or with hummus or garlic dipping sauce.
6. Store leftover falafel mixture in the refrigerator for up to three days.