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Curried Falafel with Kale Salad

Curried Falafel with Kale Salad
Yields
4 servings

This healthy bowl is filled with veggies, golden homemade falafel and a lovely easy-to-make dressing.

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ingredients

Curried Falafel

1
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
½
tsp sea salt
½
cup chickpea flour

Dressing

3
Tbsp tahini
2
Tbsp lemon juice
2
Tbsp water
1
Tbsp maple syrup
1
Tbsp nutritional yeast
2
tsp curry powder
½
tsp sea salt
Ground black pepper, to taste

Kale Salad

½
bunch (4-5 cups) kale, destemmed and torn into bite-sized pieces
1
large carrot, julienned or grated
1
field cucumber, peeled and diced
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directions

Notes

Make AheadKale Salad (Dressed): 3 daysCurried Falafel: 4 days; 2 months, frozenDressing: 1 week

Step 1

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.

Step 2

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.

Step 3

In a small bowl, whisk together all ingredients.

Step 4

In a large salad bowl, massage kale until bright green and tender. Add carrots, cucumber, and dressing; toss to combine.

Step 5

In bowls, add a bed of salad; top with a few falafel. Serve.

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