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]

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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
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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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  • Kale
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