Recipe: Kale Falafel

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Okara is a by-product of soy production and is an excellent ingredient in savoury dishes, such as these kale falafel. Fried until deliciously golden brown and crisp, they taste wonderful served with a fresh salad and a yoghurt sauce. Recipe by Sarah-Vanessa, Velvet & Vinegar

Ingredients for about 30 - 40 falafel:

  • 350 g okara
  • 50 g chickpea flour
  • 1 tsp salt
  • 2 tsp ground cumin
  • 1⁄2 lemon, juiced
  • 1 tbsp tahini
  • 3 - 4 garlic cloves, pressed
  • 100 - 150 ml water
  • 50 g each green and purple kale
  • Peanut oil for frying


  1. In a bowl, combine all ingredients up to and including the water to form a moist dough. If the dough is too dry and the mixture falls apart, add a little more water.
  2. Remove the kale leaves from the stems and chop very finely. You can also chop them in a food processor if you prefer (process green and purple leaves separately).
  3. Divide the falafel mixture into two bowls. Put the purple kale in one bowl and the green kale in the other. Mix both well.
  4. Form falafel balls from the mixture.
  5. Heat the oil in a frying pan and fry the falafel until golden brown on all sides. Serve right away.
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