1 can cooked garbanzo beans (15 ounces; about 1 1/2 cups), drained and rinsed
1 1/2 cups chopped kale
1 cup chopped parsley or cilantro
1/2 cup old-fashioned rolled oats
1/2 cup chopped yellow or white onion
2 tablespoons lemon juice
2 medium cloves garlic, finely chopped
2 teaspoons ground corander
2 teaspoons ground cumin
1 teaspoon paprika
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Place all of the ingredients (garbanzo beans, kale, parsley or cilantro, rolled oats, onion, lemon juice, garlic, coriander, cumin, and paprika) into a food processor, and process until the mixture is well blended and starts to stick together. Transfer this to a medium bowl.
Form 8 balls (1/4 cup falafel for each) and space them evenly on the baking sheet. Flatten each ball with your hand into a patty that is about 2 1/2 inches in diameter and 1/2 inch thick.
Bake for 15 minutes, then gently flip each patty over. Bake for 15 minutes more, or until lightly browned on each side. Let cool at least 5 minutes before serving. Serve with Tzatziki Sauce on the side.