Kale Patties with Yogurt
Kale Patties with Yogurt - Falafel style but different: beautifully colorful thanks to aromatic vegetables
Healthy, because
Even smarter
Nutritional values
Chickpeas are particularly good for athletes: they contain around 20 percent protein, which the body can utilize ideally. They are also rich in fiber, complex carbohydrates and unsaturated fatty acids.
Outside of kale season, you can also prepare the patties with other leafy green vegetables, such as spinach or chard.
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 277.5 μg | (463 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 97.4 μg | (32 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 449 mg | (11 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 47.2 mg | |||
| Cholesterol | 32.5 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 18 ozs chickpeas (can; drained weight)
- 4 ozs baby kale leaves
- salt
- ¾ oz parsley (0.5 Bunch)
- ½ bunch cilantro
- 1 shallot
- 2 garlic cloves
- peppers
- 1 tsp ground Cumin
- 1 ¾ ozs Whole Grain Spelt Flour (2 TBSP.)
- 3 Tbsps olive oil
- 2 mint
- 12 ozs Greek yogurt
- 1 Tbsp lemon juice
- 1 generous pinch Aleppo pepper (Turkish seasoning mix)
- 4 Whole Grain Tortilla
Preparation steps
For the patties, place chickpeas in a colander, rinse, and drain well. Clean kale, wash, remove hard stems and roughly chop. Cook one half of kale in boiling salted water for 2 minutes, drain and drain well; set aside remaining kale leaves.
Wash herbs, shake dry and chop coarsely. Place chickpeas, cooked kale and herbs in a blender jug. Peel shallot and garlic, chop coarsely and add to the cup with salt, pepper and cumin. Add 1 tablespoon flour and finely puree everything with a hand blender, adding a little water, until you get a medium-fine, malleable mass. Season the mixture again with salt, pepper and caraway seeds. Put remaining flour on a plate. Form 12 balls from the kale mixture and coat in flour.
Heat 2 tablespoons of oil in a frying pan. Fry meatballs on all sides for about 6-8 minutes over medium heat. Remove from pan and drain on kitchen paper.
Meanwhile, for the dip, wash mint, shake dry and finely chop leaves. Mix with yogurt, remaining oil, lemon juice, salt, pul beaver until smooth and pour into bowls.
To serve, toast wraps in a hot grill pan for about 2-3 minutes until grill marks appear. Place balls on wraps, garnish with remaining kale leaves and serve with yogurt dip.
