Step by step

Method

9 steps

1. 1

   Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine (see photo).

2. 2

   Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp (as original recipe is written).

3. 3

   Taste and adjust seasonings as needed. I added more salt, pepper, and lemon juice, and a touch more tahini.

4. 4

   Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.

5. 5

   Add 4 falafel (or however many will fit very comfortably) to the pan at a time.

6. 6

   Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.

7. 7

   Cook until the underside is golden brown as well.

8. 8

   Serve immediately with hummus and paprika or inside a pita with garlic sauce or hummus.

9. 9

   Will store in the fridge, layered with parchment paper in an airtight container for 4-5 days. Freeze up to 1 month.