Beans are nutritional powerhouses.
They’re also filling, and a great way to substitute for meat as a main, especially in this iteration of falafel.
Adzuki beans are some of the most nutritious – rich in fiber, folic acid, potassium, protein and vitamin A.
Low in cholesterol and sodium.
So, I decided to mix it up and replace the standard chickpea for a combination of adzuki and pinto in this Kale Falafel recipe.
1 can adzuki beans
1 can pinto beans
2 T ground cumin
2 T paprika
2 T micro-diced preserved lemon
3/4 c flour
2 c chopped kale
Salt and pepper to taste
Mix together in food processor, then form into 12 patties.
Place on sprayed baking sheet.
You can also spray the tops with olive oil, to give them a shiny, crispiness – the power of which is hard to deny.
Many falafel recipes call for lemon juice, and it’s a natural marriage of flavors.
I feel like preserved lemon, micro diced, is such an incredible addition here, and gives a richness to the flavor you can’t get from lemon juice alone.
Friend and blogger Emily Grossman – of the wonderful blog Goutaste / http://goutaste.com – suggested these would be great as sliders, and the girl knows of what she speaks. Try that if you just need to have bread [which happens to me a lot, because bread equals happy].