indian spiced kale roti and kale chickpea patties

Two kale recipes today! Both are kale versions of recipes that I have been making for quite some time now. kale | conifères & feuillusMy kale roti recipe is my take on the ever popular Gujarati methi roti (see recipe here).

The second recipe is for kale chickpea patties or burgers or falafel… call it whatever you like. My usual version of chickpea patties uses mint and coriander leaves.  But when I have kale readily available, I use that instead.
kale roti and kale chickpea patties | conifères & feuillus
methi roti | conifères & feuillus
kale chickpea patties | conifères & feuillus

Indian Spiced Kale Roti

(yields 12)

If you are not familiar with making roti, you may want to check out my recipe for making traditional roti found here.

  • 200 g (about 1 1/2 cup) whole wheat flour
  • 1 tsp salt
  • ¼ tsp chili
  • ¼ tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 70 g kale leaves (stems and center vein removed)
  • 1 clove garlic
  • 65 g (about 1/4 cup) yogurt
  • 2 tbsp olive oil
  • about 1/4 cup water
  1. In a bowl combine flour, salt and spices.
  2. Using a blender, purée kale leaves, garlic, yogurt and oil until smooth. (I use an immersion blender along with the tall mixing cup that it comes with.)
  3. Add the kale purée to the flour and mix with a spoon.
  4. Add most of the water and start to form the dough by hand. Add in the remaining water, 1 tsp at a time, as required to form a soft dough. If too sticky, use a bit of oil on your hands.
  5. Divide into 12 balls. Roll each ball between the palms of your hands and flatten into disks.
  6. Cover disk with thin dusting of flour and roll out each disk into a thin, circular roti measuring 5-6 inches in diameter. Lay each roti on a clean, dry cloth in a single layer. Note, these will be slightly thicker than a traditional roti.
  7. Cook each kale roti as you would a traditional roti. See my post here for instructions.

Indian Spiced Kale Chickpea Patties

  • 1 cup dried chickpeas soaked overnight
  • 75 g red onion, coarsely chopped
  • 20 g kale leaves, coarsely torn (stems and center vein removed)
  • 1 large clove of garlic
  • 70 grams yogurt
  • 1 tbsp lemon juice
  • 2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric powder
  • ¼ tsp chili powder
  • ¼ tsp garam masala
  • ¼ cup olive oil
  1. Drain and rinse chickpeas.
  2. Combine all ingredients, except oil, in a food processor and process until smooth and well blended.
  3. Heat oil in a frying pan.
  4. Using your hands, form the chickpea mixture into balls and flatten slightly by apply pressure with your palms. Gently place into the frying pan (careful not to splatter the oil…. hot oil burns are not pleasant!).
  5. Shallow fry the patties (covered) on low-medium heat for 10 min or until browned. Flip them over and continue to cook for another 10 minutes until the other side is browned as well. Alternatively, for a healthier approach, you can bake the patties in the oven instead.

15 thoughts on “indian spiced kale roti and kale chickpea patties

  1. Annika, those kale chickpea patties look so delicious. My husband would go crazy for those. I’m going to make them very soon. Your photos of the roti and the patties with the yoghurt – you’re making me hungry! Great recipes.

    1. Thank you! Unlike with basil pesto, when I have just enough basil to make the pesto… with kale, I always have leftover kale… so it was time to get creative! Enjoy my dear!

    1. Thank you. Yes, they most certainly can. I’ve done it a few times but of course, I did not note the amount of time in the oven so I did not want to write an approximate number on the blog… Myra @The Cooking Spoon has a recipe for baked falafel… you can use that as a guideline.

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