How to Make Falafel Kale Quinoa Salad

by Margaret McKellar

I had this tasty vegetarian salad at a local restaurant, and had to recreate it from scratch.

Supplies

  • 1 Cup Chickpeas, drained and rinsed-plus more for salad
  • ½ Onion
  • ¼ Cups Parsley
  • ¼ Cups Cilantro
  • ½ Teaspoons salt
  • ¼ Teaspoons Cayenne pepper
  • 4 Garlic cloves
  • 1 Teaspoon Cumin
  • 1 Teaspoon Baking powder
  • 6 Tablespoons Flour
  • Canola oil
  • ⅓ Cups Tahini
  • 2 Lemons
  • 1 Garlic
  • Quinoa
  • Red cabbage
  • ½ Cups Vinegar
  • ¼ Cups Sugar
  • ¼ Cups Water
  • 2 Teaspoons Salt
  • Kale
  • Cherry tomato
  • Cucumber
  • Beet
  • Carrot
  • Hot sauce
  • Instructions

    Step 1

    Rinse chickpeas, parsley.

    Step 2

    Cumin, cayenne pepper, salt. Rinse cilantro.

    Step 3

    Flour, baking soda.

    Step 4

    Dump it all with chopped onion into food processor.

    Step 5

    Chop, but try not do overdo it - you don't want hummus here. It should still have texture.

    Step 6

    Add flour if needed, you want to be able to form into balls. Chill for a couple hours.

    Step 7

    Make the tahini dressing while the falafel dough is chilling. Mix Tahini, lemon juice, and crushed garlic in a jar. Add water, as needed, to make it drizzly.

    Step 8

    Slice cabbage - I use a mandolin for thin slices.

    Step 9

    In a saucepan, mix sugar, salt, water, and heat until dissolved.

    Step 10

    Pack the cabbage in to a small mason jar as tightly as possible. Add the vinegar mixture. Pickled cabbage done!

    Step 11

    My friend Cindy taught me to make Quinoa this way. It stops it from being too 'earthy'. Rinse the quinoa thoroughly until the water runs clear.

    Step 12

    Drain, the put the quinoa into a hot pan. Don't add the water yet! Keep stirring until the quinoa is dried and toasted.

    Step 13

    Then add the water and cook as usual. I add a little less water than the package calls for. Simmer until the water is absorbed.

    Step 14

    Set the fluffy quinoa aside and let it cool.

    Step 15

    Next, heat a couple of inches of canola oil in a saucepan to 375 degrees. I have no thermometer, so I just wing it, but be careful it doesn't get to smoking point. Roll the dough into a small ball.

    Step 16

    Carefully immerse into the oil.

    Step 17

    First one - perfect! Remove when dark golden and crispy. Drain on paper towel.

    Step 18

    Continue until they are done - but don't put crowd the pan like I did here. It dropped the temperature of the oil, and some of the falafels fell apart.

    Step 19

    Yum!

    Step 20

    Now the easy part! Layer chopped kale on the bottom.

    Step 21

    Then the quinoa.

    Step 22

    Cherry tomatoes and cucumbers.

    Step 23

    Add shredded carrots, shredded beets, and the pickled cabbage. It is well worth making the pickled cabbage - it keeps to give salads a boost all week long!

    Step 24

    Add chickpeas and falafels. Drizzle with tahini dressing and hot sauce. Sriracha is popular, but I used Valentina sauce from Mexico. Enjoy!

    Step 25

    This is the hot sauce I used.

    Step 26

    Pack up the extras in mason jars for a healthy lunch at the office! Layer ingredients from wettest to driest so the greens don't wilt. This stays fresh a surprisingly long time.