Lemony Kale Pumpkin Seed Falafel Patties

appetizers mains pumpkin seeds
Lemony Kale Pumpkin Seed Falafel Patties
YIELDS 9 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


  • 4 cups loosely packed kale, stems removed
  • 2 garlic cloves, skin removed
  • 4 sprigs of dill, stems removed
  • ½ cup Go Raw Sprouted Pumpkin Seeds
  • Zest & juice of one lemon, preferably Meyer
  • ¼ cup tahini
  • 1 15.5oz can chickpeas, drained and rinsed
  • ¼ cup water
  • Salt and pepper to taste
  • 2 tbsp oil for cooking


  1. Blend the kale, garlic, and dill in a food processor. Pulse until the kale is in small bits. Set aside in a mixing bowl.
  2. Pulse pumpkin seeds in a food processor until they have the appearance of flour. Add to the mixing bowl.
  3. Add all remaining ingredients to mixing bowl and mash with a fork until well combined. Remove any chickpea skins that are visible.
  4. Refrigerate dough for at least 30 minutes.
  5. Remove dough from fridge. Form into 9 patties, ½ inch thick. Use your hands to get as much air out as possible, which prevents them from destabilizing and breaking in the pan.
  6. Heat oil in a skillet over medium heat. Once oil is shimmering, fry the patties on each side for about three minutes, until golden brown.
  7. Serve with tahini, hummus, or your favorite sauce, fresh herbs, and veggies.

Recipe and photo by Dana Plucinski

Products used in this recipe

You may also like