You can never have enough veggies! So load up with this Kale Falafel Salad & Dairy Free Tzatziki. For my salad pictured here, I used kale, cherry tomatoes, cucumber, hemp seeds, avocado and fresh lemon juice.

Vegan, Gluten Free and Grain Free!

DSC_0841

For the Kale Falafel:

2 cups kale, de-stemmed and washed
15oz (can) chickpeas, drained and rinsed
2-3 cloves garlic, chopped
1.5 tbsp tahini
2 tbsp lemon juice
1/4 tsp ground cumin
pinch cayenne pepper
3 tbsp fresh cilantro, chopped
1/4 tsp sea salt
1/4 tsp pepper
1 tbsp almond flour or oat flour
coconut oil to grease pan

Preheat the oven to 375F.
Add chickpeas, garlic, tahini, lemon juice, cumin, cayenne, salt and pepper to a food processor or blender and blend.
Add in the chopped kale and cilantro and pulse until well combined. Scrape the sides of the blender as needed.
Transfer mixture to a mixing bowl and add in flour.
Grease a baking pan with coconut oil and form the mixture into small patties. Place on the pan and bake for 20 minutes and flip. Then bake for another 10 minutes.

Dairy Free Tzatziki Dressing

You will need:
1/4 cup cucumber, washed and diced finely
2 tbsp full fat coconut milk (can)
1 small garlic clove, minced
2 tsp lemon juice
2 tsp fresh dill

Preparation
Combine ingredients in a small container or bowl. Store in an air tight container in the fridge.