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🥗 Kale Salad with Falafel

286 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Pour the chickpeas into a sieve and let the water drain off.
  2. 2. Wash the parsley, shake it dry and chop it finely.
  3. 3. Halve the shallot, peel it and chop it coarsely.
  4. 4. Peel the garlic and chop it coarsely.
  5. 5. Halve the lemon and squeeze one half.
  6. 6. Put the chickpeas, the parsley, the shallot, the garlic, the lemon juice and the breadcrumbs into a tall container.
  7. 7. Puree the ingredients finely.
  8. 8. Season the mixture with salt and pepper.
  9. 9. Place the mixture in the refrigerator for approx. 15 minutes.
  10. 10. Heat 4 tablespoons of oil in a frying pan on medium heat.
  11. 11. Form patties approx. 3 cm in size from the mixture.
  12. 12. Fry the patties on both sides for approx. 3 minutes until golden brown.
  13. 13. Wash the kale.
  14. 14. Remove the thick midribs.
  15. 15. Tear the leaves apart.
  16. 16. Wash the leaves again and let them drain.
  17. 17. Put the leaves in a large pot with approx. 2 liters of boiling salted water.
  18. 18. Cook the leaves for approx. 3 minutes (blanching).
  19. 19. Carefully lift the leaves out with a slotted spoon.
  20. 20. Shock the leaves in ice-cold water.
  21. 21. Let the leaves drain in a sieve.
  22. 22. Wash the mint and shake it dry.
  23. 23. Chop the mint finely.
  24. 24. Wash the tomatoes.
  25. 25. Cut the tomatoes into approx. 1 cm pieces.
  26. 26. Wash the cucumber.
  27. 27. Cut the cucumber into approx. 1 cm pieces.
  28. 28. Mix soy yogurt, 1 tablespoon of olive oil, lemon juice, sugar and mint in a bowl.
  29. 29. Season the dressing with salt and pepper.
  30. 30. Set the dressing aside.
  31. 31. Distribute the kale on deep plates.
  32. 32. Arrange the tomato, the cucumber and the falafel on top.
  33. 33. Add the mint soy yogurt dressing.
  34. 34. Sprinkle with sesame and parsley.
  35. 35. Serve the salad.

Nutrition per serving