Bean Crisps



  • 2 cups of Harvest Kale Flourish Veggie Crisps processes into crumbs (about 1 cup)
  • 3/4 cup fresh parsley
  • 3/4 cup fresh cilantro
  • 1/2 white onion, chopped fine
  • 2 cloves garlic
  • 2 tsp coriander
  • 1 tsp cumin
  • pinch of cayenne
  • 1, 15.5oz can chickpeas, drained and rinsed (if you have time to soak them, dried chickpeas are better for this recipe - use 8oz dried chickpeas soaked overnight)

Tahini Sauce:

  • 1/3 cup tahini
  • 1/2 cup plain greek yogurt
  • 1/4 cup fresh lemon juice
  • 1/3 cup water (more if necessary)
  • salt to taste

Options for Bowl:

  • cucumber
  • tomato
  • onion
  • greens
  • avocado
  • shredded carrot
  • quinoa or brown rice
  • roasted sweet potatoes, cauliflower or broccoli


Preheat the oven to 400 and line a large baking sheet with parchment paper.

Add the Harvest Kale Flourish Veggie crisps to a large bowl and set aside.

In a food processor combine the parsley, cilantro, onion, garlic and spices. Pulse until the mixture is finely chopped and looks almost like pesto. Add the chickpeas and pulse until they are combined but the mixture isn't smooth.

Combine the mixture with the Harvest Kale Flourish Veggie crisps crumbs into the bowl and mix together. Scoop into 2 tbsp sized balls and then shape into a patty using your hands, spacing out evenly on the baking sheet.

Bake for 15 mins on the center rack of the oven, and then turn the patties over and bake another 15 mins.

While the falafel are baking, make the tahini sauce by combining the tahini, yogurt, lemon, sale and water in a bowl and whisking together until smooth. Serve the falafel with the tahini and other desired veggies to complete your bowl.