Super Greens Falafel

Packed with vitamins and minerals, greens such as Kale, Broccoli and Parsley are not only delicious, but deliciously good for us. You could make these falafel smaller by using a non-stick muffin pan (ideal for finger food or lunch boxes) or shape them into patties for burgers. Serves 

INGREDIENTS​:

• 1 tsp ground cumin 
• 1 tsp ground coriander 
• 1 tsp ground cardamom 
• 2/3 cup extra virgin olive oil 
• 2 garlic cloves, bruised 
• 2 spring onions, trimmed, chopped 
• 400g (14 oz) can chickpeas, rinsed, drained 
• 350g (1.5 cups) broccoli, chopped (including stem) 
• 1/2 bunch kale, leaves stripped and torn, stalks chopped 
• 2 tbs plain flour 
• 1 tbs crunchy peanut butter 
• 2 tsp sea salt flakes 
• 1 bunch continental parsley 
• 1/4 red cabbage, shredded 
• 1/2 cup walnuts, roughly chopped 

 
Tahini Yoghurt 

• 1 tbs hulled tahini 
• 1/2 cup Greek-style yoghurt 
• 1 large lemon, juiced 
• 1/2 bunch continental parsley, leaves picked 

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DIRECTIONS:

1. Preheat oven to 220/200°c fan-forced (420/400f).
2. Place spices and 2 tbs oil in a frying pan over medium-high heat and cook, stirring, for 1 minute or until toasted. Add garlic, onion and chickpeas, then cook, tossing to prevent spitting, for 2 minutes or until warmed through. Transfer to a food processor along with broccoli, kale stalks, flour, peanut butter, 2 tbs oil, salt flakes and 1/2 tsp cracked pepper. Roughly chop parsley, reserving 1/4 cup parsley leaves, then add to food processor. Process, scraping down sides, for 3 minutes or until a smooth paste forms.
3. Grease a 12-hole, 1/3-cup capacity non-stick muffin pan with 1 1/2 tbs oil. Divide mixture evenly among holes, lightly pressing to compact. Drizzle each with 1/2 tsp oil. Bake for 25 minutes or until golden and crisp. Working quickly, run a knife around edges of each falafel then stand in pan for 15 minutes to cool.
4. Meanwhile, to make the tahini yoghurt, place all the ingredients in a small food processor with 1/4 cup water and process until smooth.
5. Place kale leaves and remaining oil in a bowl. Season with salt. Massage leaves until bright and tender. Arrange kale and cabbage on a serving platter. Top with halved falafel, reserved parsley leaves and walnuts. Serve with tahini yoghurt.

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