Baked Kale Falafel Bowl

You asked and we listened 🗣Today’s recipe is also inspired by a follower’s request 🙏🏽

Recipe: 

For the kale falafel: 

1 can chickpeas (rinsed and drained)

2 cups kale

1 lemon (juiced)

2 cloves garlic

1/4 cup oat flour

3 tbs evoo 

1/4 tsp cumin

1/2 tsp paprika 

1/4 tsp red pepper flakes

1/4 tsp salt

Procedure:

1. Preheat oven to 180 C

2. Process garlic in food processor until it’s minced.

3. Add in the kale and process until it becomes finely chopped.

4. Add in the remaining ingredients and process. Do not over process it, it should still have some chickpea chunks. 

5. Spray the baking sheet with spray oil, and form the falafel into patties.

6. Bake the falafel for 20 minutes on one side, flip, and bake for another 10 minutes. 

Serve with pita bread, or in a bowl 🍲!

For the bowl components :

1 cup cooked pearled barley

1/2 shredded beet (small)

1 tbs EVOO

1/2 lemon juiced 

1/4 tsp salt

1/4 tsp pepper 

1/4 tsp paprika 

Procedure:

1. Combine the barley with lemon, olive oil, and beets in a pan on medium heat until fully integrated. 

2. Sauté carrots with paprika, a drizzle of olive oil, salt and pepper. (You can bake for 20 minutes it for a better alternative, but it takes longer) 

Herb tahini sauce:

1/3 cup tahini 

1/3 cup water

1 clove garlic

1/3 cup parsley

1/2 lemon juiced

1/4 tsp salty&pepper 

Procedure:

1. Combine all ingredients in a food processor, and mix until it’s all fully incorporated. 

The bowl:

Handful of kale 

Squeeze of lemon

Drizzle of EVOO

1. Massage the kale with lemon and olive oil.

2. Top off with the carrots and barley. 

3. Add the falafel. 

Serve with the tahini sauce 👌