Falafel Kale Salad

RECIPE BY SONJA & BASTI FROM @the.bitery

Tasty, fresh, and nutrient rich, this Falafel Kale Salad is the perfect way to end your day! 

Ingredients For Falafel

1 can Chickpeas

1 pcs Onion

1-2 pcs Garlic Cloves

2 tbsp Tahini Sesame Paste

1 tbsp Baking Powder

Fresh Lemon Juice

Handful Fresh Parsley

Handful Fresh Coriander

¼ tbsp Cumin

Salt & Pepper to taste

Olive Oil

 

For Kale Salad

5-6 Handful Fresh Kale the big stems cut off

1 tbsp Lemon Juice

½ tbsp Sesame Oil

½ tbsp Olive Oil

½ tbsp Maple Syrup

1 pcs Avocado

2-3 pcs Beetroot cooked

Lemon Tahini Dressing

3 tbsp Tahini Sesame Paste

80 ml Lemon Juice

3 tbsp Olive Oil

1 pcs Garlic Clove minced

Salt & Pepper to taste

 

Method:

Falafel

1.Preheat the oven to 180ºC. Line a baking tray with baking paper

2.Drain the chickpeas into a sieve, rinse off with cold water and drain well

3.Dice the onion and garlic and fry in a pan with 1 tbsp oil, remove from heat and leave to cool

4.Chop the coriander and parsley leaves. Add chickpeas, onion mixture, cumin, lemon juice, sesame paste and chickpea flour and baking powder to the food processor and finely chop them. Season with salt and pepper

5.Now make small balls out of the chickpea dough, about 2cm in diameter. Place on a baking sheet covered with baking paper and press a little flat

6.Then bake them in preheated oven for about 7 minutes, then turn the falafel, brush with a little oil and bake for another 10 minutes

 

Kale Salad

1.Put the kale together with the lemon juice, the oil, the maple syrup, the salt and the garlic in a large salad bowl and mix everything till evenly coated

2.Then rub the kale together with your hands, so that the texture of the leaves becomes soft and withered (about 3-5 minutes)

3.Then set the bowl aside so that the kale is "marinated" in it (about 15-20 minutes). (Tipp: This will make the kale even softer.)

4.For the dressing mix the Tahini, the lemon juice, the olive oil, the garlic, salt and pepper in a small bowl

5.Now spread the dressing over the kale. Cut beetroot and avocado into slices. Arrange these on the salad and mix with dressing. Sprinkle with sesame. Place falafel on the salad and serve

6.Enjoy your BeastFeast!

 

 

Sonja & Basti are plant-based food enthusiasts, passionate about bringing real food, to real people, living real lives — all while having lots of fun in the process.

Explore more @the.bitery / www.thebitery.de