Meatless Monday with Vegan Super Easy Kale Falafel | Miratel Solutions

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Meatless Monday with Vegan Super Easy Kale Falafel

Welcome to the Miratel blog and to our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment

Chickpeas are my go-to protein source mainly because they work in so many recipes regardless of the flavour profile. We have featured them in a variety of recipes like Indian-Spiced Chickpea and Vegetable Cakes, the Peacefood Cafe’s Award Winning Chickpea Fries, and Buffalo Chickpea Tacos with Celery Ranch Sauce. Today’s recipe for Super Easy Kale Falafel is a spin on this ancient Middle Eastern classic generally made with fava or chick peas. According to the chef of this great recipe, “These simple kale falafel are tender and crunchy. The recipe made a nice batch with some to freeze for a quick dinner idea in the future. All made in the food processor, so clean up is a cinch too! Serve this in pita or on a salad with a drizzle of creamy tahini sauce.” This delicious recipe comes courtesy of Robin Runner of Knead to Cook via the always inspiring One Green Planet.

INGREDIENTS (serves 10-12)


  • 5 heaping cups of kale, washed, stems removedvegan Super Easy Kale Falafel
  • 1 15-ounce can chickpeas, rinsed and drained
  • 4 very large garlic cloves (2-3 regular sized if you aren’t a fan)
  • 1 1/2 tablespoons tahini
  • 1/2 jalapeño, diced
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 5-6 tablespoons of oat flour
  • Neutral oil, for pan frying


  1. After you’ve washed and removed the thick stems from the kale, add all of your ingredients through sea salt to your food processor and pulse several times. Avoid over-mixing or you’ll end up with a super tasty hummus. Once blended, add 3 tbl of the oat flour. Pulse a few times. The oat flour will help bind the falafel together. If too wet, add the additional 2-3 tablespoons. Taste test and adjust seasoning if necessary.
  2. In the meantime, add a few tablespoons of oil to your pan and place that over med/high heat.
  3. Once hot, scoop your batter into the pan. Avoid overcrowding. I pan fried 4 at a time. Allow the first side to brown and then flip. Once browned on both sides, place on a paper towel/plate to drain off any residual oil. Serve immediately or to reheat: baked in the oven at 350 degrees for 15 minutes.
  • To freeze: place each falafel burger on a sheet pan and flash-freeze in the freezer for 20 minutes. Once cold/solid, wrap individually and store in one airtight container in the freezer for up to 1 month.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.


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