Name: Curried Falafel with Kale Salad
Yield: Serves 4
Ingredients: ½ teaspoon sea salt; 1 large carrot, julienned or grated; 3 tablespoons tahini; 1 tablespoon nutritional yeast; 1 tablespoon curry powder; 2 cloves garlic; 1 onion, roughly chopped; ground black pepper, to taste; 2 cups cooked chickpeas; ½ cup chickpea flour; 1 regular cucumber, peeled and diced; 1 tablespoon refined avocado oil or extra-virgin olive oil; 2 tablespoons water; 1 tablespoon maple syrup; 1 tablespoon lemon juice; 2 tablespoons lemon juice; ½ bunch (4–5 cups) kale, destemmed and torn into bite-sized pieces; 2 teaspoons curry powder

Preparation info

Serves
4

Difficulty
Easy

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Falafel are wonderful, deep-fried delights that I could pop like candy. However, I don’t own a deep fryer—but I do have an oven! These baked sensations—which acquired the moniker Goldenballs during development—are hit with rich curry, adding spiciness and a faux deep-fried hue. Tahini dressing, a falafel requisite, is imbued with the same sunshiny curry powder, as well as maple syrup, lending a caramel-like sweetness that melds beautifully with a simple salad of kale, carrots, and cucumbers