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How to make Kale and white bean falafels with hummus

Yield = 4
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 125g trimmed kale, chopped
  • 35g (1/3 cup) quinoa flakes
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 1/2 cup fresh herbs, chopped (mint, parsley or basil)
  • 200g grape tomatoes, halved
  • 100g rocket or baby spinach
  • 130g (1/2 cup) hummus

Method

  • Step 1 Preheat oven to 190°C/170°C fan forced. Grease and line a baking tray with baking paper. Heat half the oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic, cumin and coriander and cook, stirring, for 1 minute or until aromatic. Add kale and cook, stirring, for 3-4 minutes or until wilted. Set aside to cool.
  • Step 2 Process kale mixture, quinoa flakes, beans and half the herbs in a food processor until smooth. Season.
  • Step 3 Transfer mixture to a bowl. Roll tablespoonfuls of mixture into balls and place on the prepared tray. Flatten slightly with a fork. Repeat to make 20 falafels. Lightly spray with oil and bake, turning once during cooking, for 30-35 minutes or until golden brown.
  • Step 4 Combine tomatoes, remaining herbs and oil in a bowl. Season. Serve falafels with tomato salad, rocket and hummus.