Kale Falafel Hummus Wraps

• 3 cups of loose packed kale (remove stems and tear)

• 4 large cloves of garlic (skins removed)

• A can of chickpeas (or butter beans or broad beans)

• 1 ½ TBS tahini

• 3 TBS lemon juice

• ½ tsp ground cumin

• ½ tsp sea salt

• ¼ to ½ lentil flour (or other GF flour)

• 2-4 TBS olive oil for cooking

To serve:

• Hummus (make your own if you can, you can make with any legumes)

• Large lettuce or chard leaves for wrap (or see bread alternatives)

• Greens or herbs of choice (optional)

How to:

Add kale and garlic to a food processor and pulse to chop into small pieces.

Add chickpeas (or other canned beans), tahini, lemon juice, cumin, salt - pulse to combine.  (not puréed, just combined)

Transfer mixture to a medium sized mixing bowl and introduce flour of choice.  Add a little at a time, until the mixture is thick enough to handle.

Taste and adjust seasoning as desired.

Scoop out heaping 2 TBS portions of “dough”  and with your hands, form into approx ½ inch thick patties. (makes about 9 falafels).

(Note - you can freeze the uncooked dough on parchment paper in a container if you don’t want to make them all at once.)

Heat a large skillet over medium to medium-high heat. Once hot, add 2 TBS oil (or less if you are only cooking some) and swirl to coat the pan.

Add 4 patties at a time.
Cook until brown on the bottom (check at 2 minutes to make sure they aren’t overcooking, if they are, reduce the heat).

Once they are golden brown, flip them and cook the other side about 3-4 minutes.

To assemble lay your large leaves, top them with a falafel and a healthy spread of hummus and greens (or herbs) and roll up.  You can secure with a toothpick if you desire.

Try one of these hummus recipes to go with it:

https://minimalistbaker.com/roasted-jalapeno-hummus/

https://minimalistbaker.com/green-pea-curry-hummus/

https://minimalistbaker.com/golden-goddess-turmeric-hummus/