- 3 tbsp olive oil or avocado oil
- 1 small red onion, diced
- ½ tsp salt
- 2 cloves garlic, minced
- ½ cup cilantro, roughly chopped
- 1 tbsp cumin seeds
- ¼- ½ tsp red pepper flakes (optional)
- 1 bunch kale, chopped finely
- 1 tbsp lemon juice
- ¾ cup almond flour (or breadcrumbs)
- ½ cup sheeps milk feta, crumbled (or regular feta)
- fresh cracked pepper
- 1 or 2 eggs
- oil for frying
Tahini Lemon Sauce
- ¼ cup tahini
- ¼ cup lemon juice (about 2 lemons)
- ¼ cup extra virgin olive oil
- 1 garlic clove, minced
- 2 tsp miso paste*
- 1 tsp maple syrup
- Fresh ground black pepper, to taste
To make tahini lemon sauce, add all the ingredients into a bowl and whisk until uniformly combined. If sauce seems too thick, add a splash of water. Set aside.
Heat oil in large skilled over medium heat. Add red onion and salt and cook until onion is slightly browned, about 8 minutes. Add in the garlic, cilantro, cumin and red pepper flakes (if using) and cook, stirring constantly, for 1 minute.
Add in the kale and cook until wilted. If pan seems dry, add a few splashes of water, cover and let steam for 1 minute. Turn off the heat and stir in the lemon juice. Pour greens mixture into a large bowl and let cool for about 5 minutes.
Add in almond flour (or breadcrumbs), feta and some fresh cracked pepper. Taste the mixture and season with salt and pepper, to taste. Finally, add in the egg and mix until incorporated. Using your hands, try to form a ball. If it doesn’t hold together, add another egg and try again. Form the mixture into balls and flatten slightly so they resemble patties. I made 6 large ones, but you could also make 8 smaller sized ones.
Heat a generous amount of oil in a pan on medium high. Once oil is hot, add the balls to the pan – it should sizzle. Cook for about 2 minutes, or until deep brown and crispy. Flip each ball carefully using a fork or spatula and cook an additional minute.
Serve over rice for a hearty meal or enjoy as an appetizer. Generously drizzle my tahini lemon sauce over top.