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This kale salad with falafel is perfect for the next couple of cold weeks ahead of us.
Not sure whether to start with our crispy oven baked falafel or with our kale salad with beetroot, avocado and lemon tahini dressing.
What do you think about when you see chickpeas? So, I’m thinking of a delicious stew, such as the chickpea curry or fine home-made hummus. Both are absolute fantastic dishes. But with chickpeas, of course, you can do a lot more than that. When I think of chickpeas, I often think of juicy falafel from the Christmas market or various street food festivals.
But of course you can not only eat falafel at the Christmas market. No, you can easily make falafel yourself. It’s not that hard and it’s delicious. Here we have the traditional version for you, which are delicious and very healthy at the same time. You’re probably wondering if they’re healthy? Falafel are rather greasy. No, not in this case. I’m not so much a fan of fried food. Of course, I also like to eat a good portion of chips from the deep fryer, but I usually try to get along with little fat in our dishes.
What are falafel?
The origin of the usually fried chick-pea balls is uncertain, but it is clear that they are firmly rooted in the cuisine of the Middle and Near East and North Africa. Historians also believe that they were invented by Christian Copts in Egypt who refrain from meat during their Lent. Just because falafel are meatless, they are perfect for vegetarians and vegans – and in terms of taste, this delicacy can definitely keep up with the animal product!
Which chickpeas are better? Dried vs. precooked chickpeas
Many say, the dried one and soaked in water over night are much better. In the lead role: chickpeas. Dried or pre-cooked – the choice is great. But which ones are best for the little balls? Personally, we use pre-cooked chickpeas more often. And to be quite honest, they don’t differ in taste from the dried chickpeas.
Telling you everything about our amazing homemade chickpea recipe, I almost forgot to mention our winter favorite salad. Fresh Kale Salad! In addition to the mulled wine at the Christmas market, kale is one of the beautiful things in winter for me. And if you’re wondering if this healthy recipe really uses raw kale, then the answer is definitely: Yes! Kale contains an incredible amount of healthy nutrients. In addition we’ve added beetroot, and a very delicious lemon tahini dressing. And our ingenious falafel. That sounds just right, right? In any case, this recipe deserves the terms “clean eating” and delicious.
A good hand massage with kale is the key to success
Such a massage is not only pleasant for me. The kale stands on wellness and then becomes really supple, so that it is edible. Because raw food tastes most people only cooked. Thank goodness is, that the kale is different. And then the dressing can really unfolds its magic.
Massage your Kale properly
You have to massage the kale by hand for about five minutes until the leaves become really soft. Maybe it feels weird to edit a vegetable by hand like this. But you will be delighted with the result when the bitter leaves turn into a silky-sweet vegetable. You take some leaves in both hands and rub them together. For the thicker leaves you should cut off the stems before. The transformation takes place before your eyes. The leaves are slowly darkening and shrinking slightly. But then they get their silky texture. And voila!
If you make this kale salad with oven baked falafel, be sure to leave a comment and/or give this recipe a rating! We are happy to hear, how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
Falafel Kale Salad
- 1 can Chickpeas
- 1 pcs Onion
- 1-2 pcs Garlic Cloves
- 2 tbsp Tahini Sesame Paste
- 1 tbsp Baking Powder
- Fresh Lemon Juice
- Handful Fresh Parsley
- Handful Fresh Coriander
- ¼ tbsp Cumin
- Salt & Pepper to taste
- Olive Oil
- 5-6 Handful Fresh Kale the big stems cut off
- 1 tbsp Lemon Juice
- ½ tbsp Sesame Oil
- ½ tbsp Olive Oil
- ½ tbsp Maple Syrup
- 1 pcs Avocado
- 2-3 pcs Beetroot cooked
Lemon Tahini Dressing
- 3 tbsp Tahini Sesame Paste
- 80 ml Lemon Juice
- 3 tbsp Olive Oil
- 1 pcs Garlic Clove minced
- Salt & Pepper to taste
- Preheat the oven to 180ºC. Line a baking tray with baking paper
- Drain the chickpeas into a sieve, rinse off with cold water and drain well
- Dice the onion and garlic and fry in a pan with 1 tbsp oil, remove from heat and leave to cool
- Chop the coriander and parsley leaves. Add chickpeas, onion mixture, cumin, lemon juice, sesame paste and chickpea flour and baking powder to the food processor and finely chop them. Season with salt and pepper
- Now make small balls out of the chickpea dough, about 2cm in diameter. Place on a baking sheet covered with baking paper and press a little flat
- Then bake them in preheated oven for about 7 minutes, then turn the falafel, brush with a little oil and bake for another 10 minutes
- Put the kale together with the lemon juice, the oil, the maple syrup, the salt and the garlic in a large salad bowl and mix everything till evenly coated
- Then rub the kale together with your hands, so that the texture of the leaves becomes soft and withered (about 3-5 minutes)
- Then set the bowl aside so that the kale is "marinated" in it (about 15-20 minutes). (Tipp: This will make the kale even softer.)
- For the dressing mix the Tahini, the lemon juice, the olive oil, the garlic, salt and pepper in a small bowl
- Now spread the dressing over the kale. Cut beetroot and avocado into slices. Arrange these on the salad and mix with dressing. Sprinkle with sesame. Place falafel on the salad and serve
- Enjoy your BeastFeast!