mat osv.

BAKED FALAFEL WITH KALE, SHALLOTS, AND SUMAC TAHINI SAUCE

Makes 2-4 servings

Falafel

1 packed cup of kale (other leafy green vegetables, like spinach, will work too)
1 tablespoon olive oil
Juice from 1/2 lemon
A pinch of Kosher salt
1 15.5-ounce can or 1 1/2 cups of cooked chickpeas, rinsed
4 cloves garlic, minced
2 large shallots, chopped (about 1/2 cup)
2 teaspoons ground cumin
1/2 teaspoon ground coriander
A few turns of black pepper
A pinch of crushed red pepper

Sauce

1/4 cup tahini
1/4 cup water
Juice from 1/2 lemon
3/4 teaspoon sumac
A pinch of Kosher salt

For serving: Fresh pita or a salad of greens, chopped tomatoes, and chopped onions or shallots.

1) Preheat oven to 425. Line a baking sheet with parchment, spray it with cooking spray, and set aside.

2) Add the kale, olive oil, lemon juice, and salt to a food processor and process until the kale is ground into tiny flecks (this shouldn’t take more than 30 seconds). Add the remaining falafel ingredients and pulse quickly, about 40-60 times, until the mixture is combined, but still slightly granular. 

3) Form the mixture into 2- to 3-tablespoon-sized balls and place them on the baking sheet, 1 to 2 inches apart. Spray the balls with cooking spray or brush them with olive oil and bake for 35-40 minutes, until the tops and edges start to brown.

4) To make the sauce, stir together all ingredients with a fork or whisk. Add more water if you’d like a thinner consistency. Drizzle on the falafel and serve immediately.