Smashed falafel and kale salad with lemon-tahini dressing
Indulge in the flavors of crispy falafel and fresh kale drizzled with zesty lemon-tahini dressing in this satisfying salad bursting with Middle Eastern spices.
Ingredients:
- 1 bunch curly kale
- 1 cup cherry tomatoes
- 430g canned chickpeas, rinsed and drained
- 1 garlic clove
- 1 small yellow onion
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup loosely packed parsley
- 2 tablespoons olive oil
- kosher salt
- 2 tablespoons tahini
- 1 lemon, juiced
- 1 small garlic clove, minced
Instructions:
- Clean and dry kale. Eliminate the stems using a knife or by tearing the leaves apart, then roughly chop the leaves. Blend together tahini, lemon juice, minced garlic, and a quarter teaspoon of kosher salt until blended. Gradually add water, one teaspoon at a time, until the mixture is pourable. Mix the kale and dressing thoroughly and set it aside.
- Dice a portion of the washed chickpeas, garlic, onion slices, cumin, coriander, cayenne, parsley, black pepper, and half a teaspoon of salt in a food processor. Pulse until finely chopped but not completely pureed. Heat up two tablespoons of olive oil in a large sauté pan over medium-high heat. Add the chickpea mixture and the remaining whole chickpeas, gently shaking the pan to spread the mixture evenly. Cook for approximately 10 minutes, stirring occasionally, until the mixture thickens. Towards the end, you might need to scrape the bottom of the pan more frequently to avoid scorching (the darker bits are quite tasty). Let the mixture cool for around 15 minutes.
- At this point, the kale will have become tender and decreased in size. Halve the tomatoes and combine them with the kale and chickpea mixture. Serve right away or refrigerate for later.
Summary:
- Calories: 1195 kcal
- Fat: 60 g
- Protein: 46 g
- Carbs: 138 g
- Potassium: 2210 mg
- Magnesium: 266 mg