Enjoy these Spinach and Kale Falafel Muffins as a quick snack or paired with a salad for a complete lunch! They are nutritionally dense, packed with protein, Vegan and Gluten Free. And the great thing about this recipe is that it only takes one piece of equipment: the trusty food processor🙂 Well, that and a mini Muffin tin;)
I love Falafel! I had it the first time in Vancouver, Canada. If my memory serves me right, I remember thinking it was so exotic. But most of all, it tasted delicious! Traditional Falafel is fried, so I tend not to order it in restaurants and opt to bake it at home instead. Lately, I’ve been obsessed with Chickpea/Garbanzo Bean Four and that gave me the idea for these Spinach and Kale Falafel Muffins. The best thing about Chickpea Flour is that it is gluten free, full of protein and fiber.
Finally, I can make a muffin that uses some spices!
Spices are important in my life. I use Cumin, Ginger, Garlic and Paprika daily in salads and stir fries. Falafel can take on any flavor, and these are the one’s I chose:) An Organic Kale/Spinach blend from Costco also makes an appearance in these beauties:)
Spinach and Kale Falafel Muffins
As you can see, they are tiny. But, this is perfect because traditional Falafels are about this size, yet round. You can eat them as is, or enjoy with a dollop of Hummus. By the way, this is one my all time favorite Hummus recipes. Hummus is another obsession discovered in Vancouver;)
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