# Better-Than-Restaurant Falafel (Vegan & Gluten-Free)

Cuisine: western · Time: 20 minutes · Servings: 11

## Ingredients

- 4 cups stemmed and torn collard greens  ((one bunch // or swiss chard))
- 1 15-ounce can chickpeas ((rinsed and drained))
- 3 large cloves garlic ((chopped))
- 1 1/2 Tbsp tahini
- 1 1/2 Tbsp fresh lemon juice
- 1/4 tsp cumin
- 1 pinch each sea salt and black pepper
- 3-4 Tbsp oat flour  ((ground from gluten-free oats))
- ~4 Tbsp avocado or olive oil  ((for cooking))

## Steps

1. Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine (see photo).
2. Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp (as original recipe is written).
3. Taste and adjust seasonings as needed. I added more salt, pepper, and lemon juice, and a touch more tahini.
4. Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
5. Add 4 falafel (or however many will fit very comfortably) to the pan at a time.
6. Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
7. Cook until the underside is golden brown as well.
8. Serve immediately with hummus and paprika or inside a pita with garlic sauce or hummus.
9. Will store in the fridge, layered with parchment paper in an airtight container for 4-5 days. Freeze up to 1 month.

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Source: minimalistbaker — https://minimalistbaker.com/better-than-restaurant-falafel-vegan-gluten-free/
Page: https://findfood.fun/vi/recipes/764
Language: en (requested translation unavailable)