(source: Whole Bowls by Allison Day)
Serves 6
Ingredients
Curried Falafel
1.5 tblsp avocado oil
1 each onion, roughly chopped
3 cloves garlic
3 cups cooked chickpeas
1.5 tblsp lemon juice
2 tblsp curry powder
0.75 tsp sea salt
0.75 cups chickpea flour
0.30 cups cilantro, chopped
6 tblsp sesame seeds
Dressing
4.5 tblsp tahini
3.0 tblsp lemon juice
3.0 tblsp water
1.5 tblsp maple syrup
1.5 tblsp nutritional yeast
3 tsp curry powder
salt and pepper to taste
Kale Salad
6 cups kale, destemmed, torn into bite-sized pieces
1.5 each carrot, grated
1.5 each cucumber, diced
Instructions
Falafels
- Preheat oven to 425 degrees F. 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.
- Scoop 2 to 3 tablespoon-sized rounds onto parchment paper, roll into balls. Bake for 25 minutes.
Dressing
- In a small salad bowl, whisk together all ingredients.
Kale Salad
- 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.