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Active time
Total time
4 bowls
Serving Size
1 bowl


1 (12-ounce) raw sweet potato, peeled and cut into chunks

1 cup cooked quinoa

½ cup walnuts

¼ teaspoon sea salt

½ cup flour, preferably whole grain

1 egg

Olive oil, for frying

½ teaspoon ground cumin,

½ teaspoon onion powder

½ teaspoon garlic powder

Tahini Dressing

¼ cup tahini

3 tablespoons lemon juice

2 tablespoons water

1 tablespoon pure maple syrup

¼ teaspoon ground cumin

¼ teaspoon garlic powder

Sea salt, to taste


4 cups loosely packed curly kale, very coarsely chopped

2 cups cooked quinoa

1 cup julienned carrots

1 avocado, sliced

Toasted chopped walnuts, optional garnish

Minced red onion, optional garnish


  1. Place sweet potato in a food processor and pulse until finely minced. Add quinoa, walnuts, and seasonings and pulse until all pieces are uniform in size.
  2. Add flour and egg, and pulse again until well mixed, scraping down the sides as needed.
  3. Shape the mixture into 16 equal balls. (Using wet hands will keep mixture from sticking.)
  4. Heat the oil in a deep skillet or pot until very hot. Cooking in batches, fry falafel balls for a few minutes on each side or until golden brown and cooked through. Let drain on a paper towel-lined tray.
  5. Whisk together all dressing ingredients in a small bowl.
  6. Place equal amounts of kale, quinoa, carrots and avocado into 4 large salad bowls. Place 4 falafel in each and drizzle with dressing. Garnish with walnuts and onion, if desired.

Recipe and photo courtesy Le Petit Chef, from California Walnuts


Calories: 600
Total Fat: 28g
Saturated Fat: 4g
Sodium: 260mg
Carbohydrate: 76g
Fiber: 15g
Total Sugar: 11g (Added Sugar: 3g)
Protein: 18g

Yield: 4 bowls

Serving Size: 1 bowl

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