Curried Falafel with Kale Salad
Ingredients required:
- Refined oil or olive oil
- Onion
- Garlic
- Cooked chickpeas
- Lemon juice
- Curry powder
- Sea salt
- Chickpea flour
- Tahini
- Maple Syrup
- Nutritional yeast
- Sea salt
- Ground pepper
- Kale
- Carrot
- Cucumber
How to prepare:
Preheat the microwave to 425-degrees F. Line the baking sheet with parchment paper and grease it with oil. Add 1 roughly chopped onion and 2 cloves of garlic in a food processor and pulse it to form a paste. Add 2 cups of cooked chickpeas, 1 tablespoon of lemon juice, 1 tablespoon of curry powder, and salt according to taste. Pulse them together. Then add ½ cup of chickpea flour and blend in the processor. Let the mixture rest for 30-40 minutes as it absorbs excess moisture. Use the parchment paper to roll the mixture into balls, and bake them for 25 minutes. Prepare the dressing by whisking together in a bowl, 3 tablespoons of tahini, 2 tablespoons of lemon juice, 2 tablespoons of water, 1 tablespoon of maple syrup, 1 tablespoon of nutritional yeast, 2 teaspoons of curry powder, salt and pepper to taste. Take another large bowl and prepare the kale salad. Add 4-5 cups of bite-sized pieces of kale, 1 grated carrot, and 1 diced cucumber. Also, add the dressing and toss them to combine. Top the salad with falafel, and the dish is ready.