Curried Falafel with Kale Salad Entrees, Recipes

(source: Whole Bowls by Allison Day)

Serves 6


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


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



  1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper and grease with oil.
  2. In a food processor, pulse onion and garlic until a paste forms. Add chickpeas, lemon juice, curry powder and salt. pulse until fully combined.
  3. 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.
  4. Scoop 2 to 3 tablespoon-sized rounds onto parchment paper, roll into balls. Bake for 25 minutes.


  1. In a small salad bowl, whisk together all ingredients.

Kale Salad

  1. 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.