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Kale Falafel Salad Bowl [Vegan]

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This kale falafel salad bowl is the epitome of comfort food. It is spicy, flavorful, and hearty enough to be considered a meal. The salad itself has so much flavor, texture, and nutrition that the tahini jalapeño vinaigrette just puts it over the top!

Kale Falafel Salad Bowl [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

For the Falafel:

  • 3/4 cup dried chickpeas (makes 1 1/2 cups soaked, not cooked)
  • 2 small roasted poblano peppers, dried with a paper towel, one diced and one left whole
  • 1/2 red onion
  • 1 shallot
  • 3 cloves garlic
  • 1 jalapeño, cut into 3 or 4 chunks (de-seed for less spicy)
  • 1 tablespoon fresh-squeezed lime juice
  • 1 teaspoon paprika
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon cumin
  • 1 3/4 teaspoon sea salt
  • 3/4 cup kale, chopped
  • 1 1/2 cup cilantro
  • 1/2 cup chickpea flour
  • 2 tablespoons extra virgin olive oil (optional)

For the Roasted Poblano Jalapeño Hummus:

  • 2 cups chickpeas, cooked
  • 2 Poblano peppers, roasted
  • 1 jalapeño pepper
  • 1/2 cup cilantro
  • 1/2 cup roasted tahini
  • 1/4 cup, plus 2 tablespoons extra virgin olive oil
  • 2 garlic cloves
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons filtered water
  • 1 1/4 teaspoons sea salt

For the Tahini Jalapeño Vinaigrette:

  • 1 jalapeño pepper
  • 1 garlic clove
  • 1/2 cup roasted tahini
  • 1/4 cup filtered water
  • 1/4 cup fresh-squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon sea salt

For the Salad:

  • 1 head lettuce of your choice
  • 1 cucumber, peeled, cut in half, deseeded, and thinly sliced
  • 2 tomatoes, diced
  • 2 pita breads of your choice, each cut into triangles
  • A drizzle of extra virgin olive oil
  • 1/4 teaspoon sea salt

Preparation

To Make the Roasted Poblano Jalapeño Hummus:

  1. Place the chickpeas in a pot and cover with at least 2 inches of water. Bring to a boil for 5 minutes.
  2. Remove from the heat and let the beans soak in the warm water for 1 hour then drain the water and rinse.
  3. Roast the pepper on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char. It’s okay to leave a little of the char. Slice in half and remove the seeds and stems.
  5. When the garbanzo beans are cooked and cool, measure everything and put in a food processor or blender and puree until the desired texture.

To Make the Tahini Jalapeño Vinaigrette:

  1. Measure all ingredients and purée in a food processor or blender for about 1-2 minutes, you just want to make sure the garlic is puréed.

To Make the Salad:

  1. Prepare the lettuce, cucumber, and tomato and set them aside in the refrigerator.

To Assemble:

  1. Turn down the oven to 350°F.
  2. Cut each pita into 12 triangles and place on one side of a parchment-lined baking sheet. Drizzle with olive oil and salt and gently toss. Bake for 10-12 minutes or until crispy.
  3. Keep all parts separate and let guests assemble, or assemble the salad to your liking.

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AUTHOR & RECIPE DETAILS


photo

Stephanie has been into healthy vegetarian and vegan ways of cooking ever since she was a teenager. She believes that beauty comes from the inside out. Eating organic, non-GMO high nutrient foods helps keep your body healthy, disease free, feeling good, and looking young. Stephanie is dedicated to pursuing an inspiring and creative lifestyle. Her focus is on the beauty and creativity of food, wine, recipe developing, styling, and photography.


 

 

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0 comments on “Kale Falafel Salad Bowl [Vegan]”

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Patty Duncan
1 Years Ago

Kale Falafel Salad Bowl [Vegan]- there aren\'t any instructions for the falafel???


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