So meatless Monday is upon us so I thought I would share this super salad so we get a good start to the week. I didn’t realise how much we use chickpea’s until Paulie stated he buy’s roughly 2 tin’s a week. Thank god they are healthy and good for you! I really enjoy adding spices for flavour and I love how roasting vegetables gives them a lovely sweet flavour. The tahini dressing went so well and added a real creaminess.

Ingredients (serves 2)

For the falafel’s

• 2 bunches of kale, ribs removed
• 1 large garlic clove, minced
• 2 tbsp gram flour (chickpea flour)
• 2 tsp garam masala
• 1 tin of chickpeas, trained and rinsed
• 2 tbsp olive oil
• 1 tbsp of garlic oil, recipe here
• pinch of sea salt

For the salad

• 1 large carrot, peeled and slice diagonally
• 2 beetroot’s, peeled and cut into chunks
• small bag of rocket leaves
• 1 avocado, peeled, stone removed and sliced

For the dressing

• 2 tbsp olive oil
• 1 tbsp tahini paste
• juice of 1/2 lemon
• pinch of sea salt and cracked pepper
• splash of water, if needed to loosen dressing

Directions

1. Make the falafel’s by adding the kale to a food processor and pulse until roughly chopped. Add all the other ingredients into the food processor and blitz to combine. Use your hands to make patties (I made 8 small-medium patties) and chill in the fridge for at least 1 hour.
2. Preheat over to 180 degrees (fan)
3. Place the falafel’s and carrots on a baking tray. Add the beetroot chunks to another oven proof dish.
4. Bake the falafel’s and carrots for 20 minutes and the beetroot will need another 10 minutes, 30 minutes in total.
5. While the falafel’s and vegetables cool slightly, make the dressing by adding all the ingredients into a jar or bowl and shake or whisk well to combine.
6. Serve the salad by adding the rocket, avocado, cooked falafel’s and vegetables and drizzle over the tahini dressing. Enjoy.