I made a few modifications based on what I had on hand- I used fresh cilantro instead of dried, and omitted the coriander. I was also way too impatient to let this refrigerate for an hour, it was firm enough without the extra step. I followed the rest of the recipe exactly as listed. The only problem I ran into was that the mixture was too much for my food processor all at once, so I ended up doing this in batches.
Pictured is a greek pita with the falafel, it was SO good! Here is what I used, but any favorite Greek-style topping would be good too.
Sweet Potato Kale Falafel Pita:
1 whole wheat Flatout wrap
1 oz feta cheese
4-5 black olives, sliced
6 cherry tomatoes, cut in half
4 or 5 pieces of Sweet Potato Kale Falafel
Gazebo Room Lite dressing