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Blue Moon Falafel with Kale Cashew Pesto

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Blue Moon Falafel with Kale Cashew Pesto
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Ingredients (24)

  • Pesto Ingredients
  • 2 cups fresh spinach, steamed and roughly chopped
  • ¼ cup scallions, chopped
  • ½ cup cashews, toasted
  • 1/4 cup Blue Moon Harvest Pumpkin Ale
  • 1/4 cup milk
  • 2 cloves garlic, roasted
  • ½ teaspoon sea salt
  • 2 tablespoons lemon juice
  • 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • Falafel Ingredients
  • 1 (16 oz. can) chickpeas, drained and rinsed
  • 1 large sweet onion, roughly chopped
  • 3 cloves garlic
  • 1/3 cup fresh parsley, roughly chopped
  • 1 Tbsp. lime zest
  • 2 Tbsp. lime juice
  • 1 ½ Tbsp. cumin seeds, toasted
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground white pepper
  • 1/4 teaspoon chili powder
  • 2 tsp. Blue Moon Pumpkin Harvest Ale
  • 1 Tbsp. all purpose flour

I recently had a yearning for some falafel after seeing them on the streets of Manhattan at every street fair imaginable… I thought I’d recipe test by creating a vegan falafel ball with a kale pesto dipping sauce. I opted to add the Kale Cashew Pesto as a dipping sauce for an extra kick, you can also add in more cashews for a creamier texture. The Blue Moon beer ads the perfect touch to these falafel and I assure you…you’re taste buds will love ’em!


  1. 1Preheat oven to 400 degrees F.
  2. 2In a small skillet over medium heat to toast cumin seeds. Toast until golden brown, approximately 3 minutes.
  3. 3In a food processor combine chickpeas, onion, garlic, parsley, lemon zest, lemon juice, cumin, sea salt, white pepper and chili powder; pulse process until coarsely chopped. Add Blue Moon Beer and flour. Using your hands, mold into golf-sized balls.
  4. 4Place falafel balls on a nonstick baking sheet. Bake for 20-25 minutes or until golden brown.
  5. 5Remove from oven and serve warm with Kale Cashew Pesto.
  6. 6To Make Pesto:
    Place spinach and scallions in food processor and pulse until chopped. Add cashews, Blue Moon beer, milk and garlic, pulse again to combine. Slowly add sea salt, lime juice, oil and chili powder. Continue pulsing until smooth.
    Serve with warm falafel. Enjoy!
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