Active time
35Total time
45Yield
4 bowlsServing Size
1 bowlNutrition
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Ingredients
Falafel
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
Bowls
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
Instructions
- 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.
- Add flour and egg, and pulse again until well mixed, scraping down the sides as needed.
- Shape the mixture into 16 equal balls. (Using wet hands will keep mixture from sticking.)
- 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.
- Whisk together all dressing ingredients in a small bowl.
- 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
Nutrition
Calories: 600Total Fat: 28g
Saturated Fat: 4g
Sodium: 260mg
Carbohydrate: 76g
Fiber: 15g
Total Sugar: 11g (Added Sugar: 3g)
Protein: 18g
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