This healthy bowl is filled with veggies, golden homemade falafel and a lovely easy-to-make dressing.
Make AheadKale Salad (Dressed): 3 daysCurried Falafel: 4 days; 2 months, frozenDressing: 1 week
Preheat oven to 425ºF. 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.
Preheat oven to 425ºF. 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.
In a small bowl, whisk together all ingredients.
In a large salad bowl, massage kale until bright green and tender. Add carrots, cucumber, and dressing; toss to combine.
In bowls, add a bed of salad; top with a few falafel. Serve.