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This Roasted Poblano Kale Falafel Salad with Lemon Jalapeño Tahini Vinaigrette is the epitome of comfort food.  It’s spicy and it is hearty enough to be considered a meal.  There is so much flavor, texture and nutrition and the tahini jalapeño vinaigrette put it over the top! Because this dish is spicy, it pairs best with a slightly sweet or fruity wine like a Riesling, Gewürztraminer, Albarino, or a sparkling wine. For a red, you want a spicier wine like a Grenache or Syrah.  

Kale Falafel Salad Bowl [Vegan]

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Ingredients You Need for Kale Falafel Salad Bowl [Vegan]

For the Salad:
  • 1 Head Kale – your choice – chopped
  • 1 Cucumber – peeled – cut in half – deseed  – thinly slice
  • 2 Tomato I used Heirloom – diced

For the Roasted Poblano Jalapeño Hummus:

  • 2/3  Cup Uncooked Garbanzo Beans - 2 Cups cooked
  • 2  Poblano Peppers – roasted
  • 1   Jalapeño Peppers
  • 1/2 Cup Cilantro
  • 1/2 Cup Roasted Tahini
  • 1/4 Cup+ 2 Tablespoons  Extra Virgin Olive Oil
  • 2 Cloves Garlic
  • 2 Tablespoons Fresh Squeezed Lime Juice
  • 2 Tablespoons Filtered Water
  • 1 1/4   Teaspoons Sea Salt or to taste

For the Lemon Jalapeño Tahini Vinaigrette:

  • 1 Jalapeno Pepper
  • 1 Clove Garlic
  • 1/2 Cup Roasted Tahini
  • 1/4 Cup Filtered Water
  • 1/4 Cup about 1 Fresh Squeezed Lemon Juice
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Apple Cider Vinegar or White Wine
  • 1/2 Teaspoon Sea Salt - or to taste

For the Baked Roasted Poblano Kale Falafel:

  • 3/4  Cup Dried Garbanzo Beans – 1 1/2 Cups soaked not cooked
  • 2 Small Poblano Pepper – roasted – dried with a paper towel – one whole – one diced
  • 1/2 Red Onion
  • 2 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  Garbanzo Bean Flour

For the Pita Chips:

  • 2 Pita Bread – each cut into 12 triangles - or more
  • Drizzle of Extra Virgin Olive Oil
  • 1/4 Teaspoon Sea Salt

How to Prepare Kale Falafel Salad Bowl [Vegan]

For the Garbanzo Beans:
  1. Soak the garbanzo beans overnight for both the falafel and the hummus.
  2. Place them in a large bowl and cover with filtered water.  They will expand to over double their size, make sure you cover by several inches of water to allow for expansion.
  3. Soak overnight for at least 12 hours then drain and rinse.

For the Hummus:

  1. Covers the chickpeas by about 2 inches of water and bring to a boil then reduce to simmer on medium heat.
  2. Cook for about 20 – 45 minutes, depending on the type and freshness.
  3. Skim off the foam and skins that float to the surface.  They should be very fairly tender pressing between your fingers but not too mushy.
  4. When the garbanzo beans are cooked and cool, measure everything and put in a food processor or blender. Add 2 ice cubes and puree until the desired texture. Set aside in the refrigerator.

For the Roasted Poblano and Jalapeño:

  1. Roast the poblano peppers and jalapeño on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove.
  2. 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.
  3. Take a paper towel and rub off the char.  It’s ok to leave a little of the char.
  4. Slice in half, remove the seeds and stems.

For the Tahini Vinaigrette:

  1. Add the garlic and jalapeño to a food processor and turn on until minced.
  2. Add the rest of the ingredients and puree.
  3. Put into the refrigerator.

For the Salad:

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

For the Pita:

  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.

For the Falafel:

  1. In a food processor, mince the onion, garlic, jalapeño (remove seeds if you want less heat), lime juice and spices.
  2. Scrape the edges one time and pulse a few more times.
  3. Add the poblano, cilantro, kale and half the garbanzo beans and pulse about 15 times, you want it a little bit chunky.
  4. Add the flour and the rest of the garbanzo beans and pulse a few more times making sure to incorporate all the flour.
  5. You will need to scrape the sides a few times.
  6. Put in the refrigerator for at least 15 minutes.
  7. Preheat oven to 375°F.
  8. Scoop the falafel up with a cookie scoop and place them on a  parchment-lined baking sheet.
  9. For small 1 tablespoon scoops, bake for about 15 minutes.
  10. For large 2 tablespoon scoops, bake for about 20 minutes.
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