Falafel Salad
D.TOX
Dairy-Free
Gluten-Free
Nut-Free
Sugar-Free
Vegan
Vegetarian
This tasty, vegan bowl is rich in complex carbs, fiber, and plant-based protein.
Falafel Patties
- 2 cans garbanzo beans, drained
- 2 cups gluten-free oats, uncooked
- 2 cups onion, diced
- 2 cups parsley, chopped
- 1/4 tsp. garlic powder
- 1/4 tsp. sea salt
- 1/8 tsp. cumin
Dressing
- 1 cup tahini
- 3/4 cup warm water
- 1/4 tsp. sea salt
- 1/4 tsp. cumin
Salad
- 12 cups kale
- 1/4 tbs. olive oil
- 1/4 tsp. sea salt
- 1 cup parsley, chopped
- 4 small tomatoes, sliced
STEP 1
Add the patty ingredients to a food processor and pulse until well combined. Transfer into a medium bowl and refrigerate for one to two hours.
STEP 2
Preheat the oven to 400 degrees F. Spray a 9×13 baking pan with nonstick oil. After the mixture is cooled, form into patties and bake for 15 minutes, flipping halfway through.
STEP 3
While the patties are cooking, whisk the dressing ingredients together in a bowl and set aside.
STEP 4
Add the kale to a large bowl and massage the leaves with the olive oil and sea salt.
STEP 5
Divide the kale between four bowls. Add the sliced tomatoes, parsley, and falafel patties, and drizzle the dressing on top.
Servings Per Container
1
Amount Per Serving
Calories 519
% Daily Value*
44%
Total Fat 28g
18%
Total Carbohydrates 52g
68%
Dietary Fiber 17g
Sugars 8g
Protein 19g
* Percent Daily Values are based on a 2000 calorie diet.
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