Beetroot and Kale Falafel Salad

Perfectly crisp on the outside and soft in the centre, served on a bed of rocket, these aromatic, spiced beetroot and kale falafel are beautifully accompanied by tangy olives and an earthy tahini dressing. A tasty, easy dish that is fun and easy to prepare.

Print Recipe

Beetroot and Kale Falafel Salad

Perfectly crisp on the outside and soft in the centre, served on a bed of rocket, these aromatic, spiced beetroot and kale falafel are beautifully accompanied by tangy olives and an earthy tahini dressing. A tasty, easy dish that is fun and easy to prepare.

Prep Time1 hour hr 15 minutes mins

Cook Time25 minutes mins

Total Time1 hour hr 40 minutes mins

Servings: 4 people

Ingredients

For the falafal

• 4 tbsp chickpea flour
• 1 cup roasted beetroot, diced
• 1 can chickpeas, drained and rinsed
• 1 cup kale, leaves only, rinsed
• 1 cup kale, leaves only, rinsed
• 1 clove of garlic peeled
• 1 tsp dried coriander
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 large red onion, finely diced
• 1/4 tsp Sea Salt
• 1/8 tsp black pepper

For the tahini dressing

• 1 tbsp tahini
• 1 tbsp cold pressed extra virgin olive oil
• 2 tsp Sesame Seeds
• 1 cup Kalamata olives sliced
• 1 tbsp cold pressed extra virgin olive oil

Instructions

• Add the roasted beetroot to a food processor along with the chickpeas, kale, onion, garlic, coriander, cumin, ginger, cinnamon, salt and pepper.
• Pulse the mixture until you have a thick paste type consistency which retains a little texture. You do not want to over process the mixture.
• Transfer the mixture to a mixing bowl and stir through the flour until well combined.
• Cover the mixture and transfer to the fridge for a minimum of one hour to firm up.
• Preheat the oven to 200°C/180°C fan/Gas Mark 6 and lightly grease a large shallow oven tray with a little olive oil.
• Remove the mixture from the fridge and divide into 12 even portions, creating a rounded oblong patty from each.
• Arrange the patties across the greased oven tray and bake for 20-25 minutes until piping hot through and crisp on the outside.
• Whilst the falafel are cooking, you can prepare the salad and dressing. Add all the dressing ingredients to a small bowl and whisk together until smooth.
• Add the rocket and olives to a large salad bowl and drizzle with the olive oil. Toss well to combine.

Notes

CNM recommends the use of organic ingredients.

Recipe from the CNM Natural Kitchen at the College of Naturopathic Medicine.

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