Kale Falafel Salad Bowl

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]

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.

https://www.onegreenplanet.org/vegan-recipe/kale-falafel-salad-bowl/