Originating in Egypt but popular and pervasive throughout the Middle East, falafel makes for a hearty and delicious vegetarian accompaniment to a fresh and creamy kale salad. Traditionally made with fava beans, most falafel today are made of chickpeas. While cooking dried chickpeas from scratch is customary, swapping in canned chickpeas makes this recipe quick and easy to throw together at the last minute. Kale, a bonified superfood, is packed with vitamins, minerals, antioxidants and fiber, boosting your health all the way around. Chickpeas offer fiber as well, aiding digestion, and are an excellent source of plant-based protein. 

Total Time: 1 hour
Serves: 2 as a main or 4 as a starter

Salad Ingredients:

• 6 cups stemmed and shredded kale 
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons mayonnaise 
• 1 head cauliflower, leaves and core removed
• 2 small Persian cucumbers
• Salt and black pepper, to taste 
• Falafel (recipe below)
• Tahini drizzle (recipe below)
• Microgreens or fresh chopped herbs, to garnish (optional)

Salad Directions:

1. In a large bowl, combine the kale, vinegar, oil, mayonnaise and a pinch of salt and pepper. Massage for 2-3 minutes with your hands until the kale softens and the dressing mixes well throughout. 
2. Using a mandolin or a very sharp knife, thinly slice the cauliflower and cucumbers. Mix well through the salad and season to taste with more salt and pepper as needed. 
3. To serve, arrange the salad on a large platter. Place the cooked falafel on top, drizzle with the tahini and sprinkle with microgreens or herbs if desired. Enjoy! 

Falafel Ingredients:

• 1 small shallot, peeled and trimmed
• 3 garlic cloves
• ½ cup cilantro
• ½ cup parsley 
• 1 15-ounce can chickpeas, rinsed and drained
• 1 teaspoon salt
• 4-6 tablespoons chickpea flour
• 2 tablespoons olive oil

Falafel Directions:

1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
2. In the bowl of a food processor fitted with the S blade, blitz together the shallot, garlic, cilantro and parsley until everything is broken down but not yet a smooth puree. 
3. Add the chickpeas and blitz until just combined. Add 4 tablespoons of flour and blitz until combined, but still has some texture. If it seems really sticky, add 1-2 more tablespoons of flour. 
4. Take approximately 2 tablespoon-size scoops of the batter and roll them into small balls, wetting your hands as needed if they’re sticking. 
5. Arrange the falafel on your prepared baking sheetand drizzle evenly with olive oil. Press each falafel down lightly to slightly flatten the top. 
6. Bake for 15-20 minutes, flipping halfway through the cooking time, until golden brown and firm. 

Tahini Drizzle:

In a small bowl, whisk together 2 tablespoons tahini, 1 tablespoon lemon juice, ½ tablespoon honey and a pinch of salt and pepper, until smooth.