Origins of Falafel
The origin of falafel is an ongoing and heated debate. Some would say it’s a quintessential Israeli food, while Palestinians claim its Arab roots, and still others claim it originated in Egypt, Lebanon, or Yemen. While we claim no expertise on the origins of falafel, we do know we absolutely love its crispy texture and rich flavor. Falafel is traditionally a fried ball or patty made from fava beans, chickpeas, or both. What’s not to love? Those looking for a deeper dive into the much-debated history of falafel can find more information here and here. Our inspired version uses chickpeas as a base and includes collard greens for color and added nutrition. For a more traditional version of falafel, check out this recipe from Tori Avey, or this recipe from The Kat Chef.
Collard Green Falafel
I started with collard greens, a green I was completely unfamiliar with prior to this recipe. Next I added in chickpeas, sea salt, pepper, garlic, fresh lemon juice and tahini. The funny thing is, I was aiming for more of a “veggie fritter” but one bite in and I knew it was falafel heaven all the way. As always, ingredients are simple and to the point and minimal equipment is required: a food processor and 1 pan. They also come together in about 30 minutes. Hello easy, healthy weeknight meal. I made up one big batch last week and I’ve been having one or two here and there as a quick snack or easy lunch. I’m gluten-free right now for a cleanse I’m doing (a story for another day), but these would go fabulous tucked inside fluffy pita with lettuce, tomato, and a creamy garlic sauce. I just know it. Otherwise, they’re fantastic on their own with just a spot of hummus. These little guys are amazing, and I don’t use that word lightly! I am so surprised at how healthy and simple they are, yet how packed with flavor they are. They are crispy and flavorful on the outside, tender on the inside, and loaded with bursts of lemon, garlic, and tahini in each bite. I highly recommend serving these with freshly made hummus or they’re delicious on their own. Simply don’t pass up this recipe! It’s one of my most proud kitchen accomplishments to date.
