Collard Greens and Tahini Falafel with Cucumbers and Tomatoes

Ingredients

• 4 cups stemmed and torn collard greens (one bunch), or swiss chard
• 1 15.5 ounce can chickpeas, rinsed and drained
• 3 medium to large cloves garlic, chopped
• 1.5 Tbsp tahini
• 1.5 Tbsp fresh lemon juice
• 1/4 tsp cumin
• sea salt and black pepper
• 3-4 Tbsp oat flour (ground from gluten free oats)
• ~ 4 Tbsp grapeseed or olive oil for cooking
• Slice 1/2 a cucumber and tomato (Serve on side)

Directions

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. 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.
3. Taste and adjust seasonings as needed. I added more salt, pepper and lemon juice, and a touch more tahini.
4. Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
5. Add 4 falafel (or however many will fit very comfortably) to the pan at a time.
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. Cook until the underside is golden brown as well.
8. Serve immediately with hummus and paprika, or inside a pita with garlic sauce or hummus.
9. Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.

Recipe: ?Minimalist Baker