Process one can of drained and rinsed chickpeas, 15 grams (1 tablespoon) of tahini, 5 grams (½ teaspoon) of ground cumin, 5 grams (½ tsp) of ground coriander in a food processor, in addition to leaves from a 200-gram pack (7 ounces) of chopped kale. Blend the mixture until it forms a coarse paste and sprinkle in some salt and pepper to taste. Roll this mixture up into eight evenly sized patties. Heat 30 grams (2 tablespoons) of vegetable oil in a pan and fry the falafel balls for approximately two to three minutes each side until they are golden brown. In the meantime, combine 125 grams (1/2 cup) of plant-based yogurt and 5 grams (1 teaspoon) of harissa powder and mix it well.
To serve, place the falafels on top of some shredded kale or lettuce and then drizzle the vegan harissa yogurt on top.
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