This healthy bowl is filled with veggies, golden homemade falafel and a lovely easy-to-make dressing.
Directions for: Curried Falafel with Kale Salad
Ingredients
Curried Falafel1 Tbsp refined avocado oil or extra-virgin olive oil
1 onion, roughly chopped
2 cloves garlic
2 cups cooked chickpeas
1 Tbsp lemon juice
1 Tbsp curry powder
tsp sea salt
cup chickpea flour
Dressing3 Tbsp tahini
2 Tbsp lemon juice
2 Tbsp water
1 Tbsp maple syrup
1 Tbsp nutritional yeast
2 tsp curry powder
tsp sea salt
Ground black pepper, to taste
Kale Saladbunch (4-5 cups) kale, destemmed and torn into bite-sized pieces
1 large carrot, julienned or grated
1 field cucumber, peeled and diced
Directions
Curried Falafel1. Preheat oven to 425F. Line a large rimmed baking sheet with parchment paper and grease with oil. In a food processor, pulse onion and garlic until a paste forms. Add chickpeas, lemon juice, curry powder, and salt; pulse until fully combined. Pulse in chickpea flour until fully combined (will look like very thick hummus). Rest for 30 to 40 minutes at room temperature to allow flour to absorb excess moisture.
2. Preheat oven to 425F. Line a large rimmed baking sheet with parchment paper and grease with oil. Scoop 2 to 3 tablespoon-sized rounds onto parchment, roll into balls. Bake for 25 minutes.
Dressing1. In a small bowl, whisk together all ingredients.
Kale Salad1. In a large salad bowl, massage kale until bright green and tender. Add carrots, cucumber, and dressing; toss to combine.
2. In bowls, add a bed of salad; top with a few falafel. Serve.
Tips and Substitutions
Make Ahead
Kale Salad (Dressed): 3 days
Curried Falafel: 4 days; 2 months, frozen
Dressing: 1 week
Source and Credits
From Whole Bowls by Allison Day (Skyhorse Publishing, April 2016)
See more: Bake, Gluten-Free, Legumes, Middle Eastern, Salad, Vegetables, Vegetarian