This Roasted Poblano Kale Falafel Salad with Lemon Jalapeno Tahini Vinaigrette is the epitome of comfort food. It’s spicy and it is hearty enough to be considered a meal. There is so much flavor, texture and nutrition and the tahini jalapeno vinaigrette put it over the top!
These crazy times have me thinking about my early 20’s. I would daydream about things I wanted in my life and what it would feel like to have them. Without realizing it I was practicing the art of positive thinking aka “The Law of Attraction”. In the last 8 years, I have really stepped it up and have been making it a part of my daily thought process. It hasn’t always been easy but the more I practice, the easier it becomes. It is almost second nature to me now.
I first started with the phrase, “I am happy, healthy and safe”. I would say it over and over again. Now, I catch myself saying it without even realizing it. While on my daily walk, I talk to the universe (God) and say thank you so much for everything in my life and I list out whatever comes to my mind at that moment. It usually goes something like this; thank you for my amazing husband, my wonderful family (especially my mom and dad), thank you for my incredible friends and this magical place we get to experience and live in, thank you for my ability to work on my blog and all the inspiration and creativity in my life, etc. If there is something specific I am trying to draw to myself, I say thank you for it as if it already existed. I focus on what it would feel like with thoughts of gratitude and I do this continually. Some things happen fast and others take time.
You might wonder how this has any effect in your life but trust me it changes everything. What you focus on expands! Being grateful for the things in your life attracts, even more, to be grateful for. When we stress out or think things like “I could never do that” or “that’s impossible” or even being jealous of someone else’s life, you will attract stress, failure and jealousy into your life. Our thoughts and feelings are like magnets. Have you ever had a bad day and things just seemed like they kept getting worse? Have you ever stopped yourself and noticed things getting better? It’s amazing to me, the many experiences I have drawn into my life. One of those things was Robby! We are both constantly saying thank you for all the things we have attracted into our lives. One of those things is our health; we have made many changes to our diet and lifestyle. This falafel bowl is not only delicious but makes you feel good and has become a staple in our diet!
Because this dish is spicy, it pairs best with a slightly sweet or fruity wine like a Riesling, Gewürztraminer, Albarino, or a sparkling wine. For a red, you want a spicier wine like a Grenache or Syrah.
Kale Falafel Salad Bowl Recipe:
Ingredients
- 1 Recipe Roasted Poblano Falafel – approx. 20 balls - recipe below
- 1 Recipe Roasted Poblano Jalapeno Hummus - recipe below - optional
- 1 Recipe Lemon Jalapeno Tahini Vinaigrette - recipe below
- Pita Chips - - recipe below
- 1 Head Kale – your choice – chopped
- 1 Cucumber – peeled – cut in half – deseed – thinly slice
- 2 Tomato I used Heirloom – diced
Roasted Poblano Jalapeno Hummus - optional
- 2/3 Cup Uncooked Garbanzo Beans - 2 Cups cooked
- 2 Poblano Peppers – roasted
- 1 Jalapeno Peppers
- 1/2 Cup Cilantro
- 1/2 Cup Roasted Tahini
- 1/4 Cup+ 2 Tablespoons Extra Virgin Olive Oil
- 2 Cloves Garlic
- 2 Tablespoons Fresh Squeezed Lime Juice
- 2 Tablespoons Filtered Water
- 1 1/4 Teaspoons Sea Salt or to taste
Lemon Jalapeno Tahini Vinaigrette
- 1 Jalapeno Pepper
- 1 Clove Garlic
- 1/2 Cup Roasted Tahini
- /4 Cup Filtered Water
- 1/4 Cup about 1 Fresh Squeezed Lemon Juice
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Apple Cider Vinegar or White Wine
- 1/2 Teaspoon Sea Salt - or to taste
Baked Roasted Poblano Kale Falafel Recipe:
- 8 – 10 Large patties
- 16 - 20 Small patties
- 3/4 Cup Dried Garbanzo Beans – 1 1/2 Cups soaked not cooked
- 2 Small Poblano Pepper – roasted – dried with a paper towel – one whole – one diced
- 1/2 Red Onion
- 2 Cloves Garlic
- 1 Jalapeño – cut into 3 or 4 chunks – de-seed for less spicy
- 1 Tablespoon Fresh Squeezed Lime Juice
- 1 Teaspoon Paprika
- 1/2 Teaspoon Chili Flakes
- 1/2 Teaspoon Cumin
- 1 3/4 Teaspoon Sea Salt
- 3/4 Cup Kale – chopped
- 1 1/2 Cup Cilantro
- 1/2 Cup Garbanzo Bean Flour
Pita Chips
- 2 Pita Bread – each cut into 12 triangles - or more
- Drizzle of Extra Virgin Olive Oil
- 1/4 Teaspoon Sea Salt
Instructions
Garbanzo beans
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Soak the garbanzo beans overnight for both the falafel and the hummus.
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Place them in a large bowl and cover with filtered water. They will expand to over double their size, make sure you cover by several inches of water to allow for expansion.
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Soak overnight for at least 12 hours then drain and rinse.
Hummus prep
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Covers the chickpeas by about 2 inches of water and bring to a boil then reduce to simmer on medium heat.
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Cook for about 20 – 45 minutes, depending on the type and freshness.
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Skim off the foam and skins that float to the surface. They should be very fairly tender pressing between your fingers but not too mushy.
Roasted poblano and jalapeno for both the falafel and hummus
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Roast the poblano peppers and jalapeno on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char. It’s ok to leave a little of the char.
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Slice in half, remove the seeds and stems.
Hummus
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When the garbanzo beans are cooked and cool, measure everything and put in a food processor or blender. Add 2 ice cubes and puree until the desired texture.
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Set aside in the refrigerator.
Tahini Vinaigrette
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Add the garlic and jalapeno to a food processor and turn on until minced.
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Add the rest of the ingredients and puree.
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Put into the refrigerator.
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Veggies
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Prepare the lettuce, cucumber and tomato and set them aside in the refrigerator.
Pita
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Turn down the oven to 350 degrees.
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Cut each pita into 12 triangles and place on one side of a parchment-lined baking sheet. Drizzle with olive oil and salt and gently toss. Bake for 10 – 12 minutes or until crispy.
Falafel
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In a food processor, mince the onion, garlic, jalapeño (remove seeds if you want less heat), lime juice and spices.
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Scrape the edges one time and pulse a few more times.
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Add the poblano, cilantro, kale and half the garbanzo beans and pulse about 15 times, you want it a little bit chunky.
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Add the flour and the rest of the garbanzo beans and pulse a few more times making sure to incorporate all the flour.
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You will need to scrape the sides a few times.
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Put in the refrigerator for at least 15 minutes.
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Preheat oven to 375 degrees.
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Scoop the falafel up with a cookie scoop and place them on a parchment-lined baking sheet.
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For small 1 tablespoon scoops, bake for about 15 minutes.
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For large 2 tablespoon scoops, bake for about 20 minutes.
Recipe Notes
You can serve everything separately and let your guests serve themselves or arrange it for them.
