These falafel are pretty great because of their versatility. You basically just need 2 cups of greens of your choosing, some beans and some nuts. There are things like spices and a bit of flour and baking powder in there, but the recipe is fairly interchangeable. When you change the beans, say from garbanzo to black beans, you change the palette and end use of the falafel. Spices to match the beans and you’ve got a base for many a meal.

Rocket Falafel

2 c. packed greens, stemmed (arugula or wild rocket is my favorite, but parsley, spinach, a combination of spices like dill, mint, oregano, chives also work well)

3.5 oz. shelled pistachios (walnuts would also work)

1 c. garbanzo beans (white, kidney and black beans would also work)

1/2 T. flour (all purpose or a gluten free sub)

1/2 t. baking powder

Splash of olive oil and or lemon juice

Spices (cumin, curry, salt, paprika…whatever flavor you are going for with your falafel)

Pulse greens for about 20 seconds in a food processor to break down. Add nuts and pulse until the greens have taken on a nutty appearance and/or the nuts have taken on a green appearance. Add rinsed beans, spices, baking powder, flour and blend until a ball forms. If the mixture is very dry, add your oil and/or lemon juice to get the mixture to something you can form small balls out of.

Form your falafel and put on prepared and lined cookie sheet. Bake at 375 for about 15 minutes. Should make a dozen +/- falafel depending on the size you rolled.

Serve however you intended. Black bean base are great in tacos, garbanzo base falafel are good with yogurt dill sauce and naan, you get the idea.

Share your falafel endeavors and variations at #VHWWrecipes

Adapted from Green Kitchen Stories