1 cup dried chickpeas, soaked overnight
1/2 yellow onion, roughly chopped
4 cloves garlic, peeled
3/4 cup chopped kale
1 1/2 teaspoons sea salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4-1/2 teaspoon Aleppo pepper (or use red pepper flakes)
zest of 1 lemon
1 teaspoon baking powder
5 tablespoons all-purpose gluten free flour
sunflower or coconut oil for frying
Rinse and drain the chickpeas. Add them to a food processor with the onion, garlic, kale, salt cumin, coriander, Aleppo pepper, and lemon zest. Pulse until well combined and broken down but not pureed.
Add the baking powder and flour and continue to pulse until the picture comes together and forms a dough. If the batter does not stay together when pinched, add a little more flour.
Transfer the batter to a bowl, cover, and refrigerate for at least 2 hours. After 2 hours, remove from the refrigerator. Heat a large skillet on medium high heat and add enough oil to coat the bottom of the pan. Scoop the batter with a 1 Tablespoon measuring spoon. Use your finger to release the formed batter and immediately drop into the hot oil. Continue with the batter, working in batches without overcrowding the pan. Brown each falafel on both sides. Remove them to a plate lined with paper towel. Add more oil in between batches.
Once you have fried all the falafel, serve with a tahini sauce and salad.