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Tahini Kale Caesar with Crispy Baked Falafel

This Tahini Kale Caesar with Crispy Baked Falafel is beyond works. With toasted breadcrumbs on top and a sweet and salty dressing, it’s super satisfying and delicious.
Course Dinner
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Author Sammi Brondo

Ingredients

Falafel

  • 1 15.5 oz. can chickpeas
  • 1/4 white onion
  • 1 heaping tablespoon fresh parsley
  • 2 teaspoons minced garlic
  • 1 tablespoon whole wheat flour
  • 1/4 cup olive oil
  • Salt
  • Pepper

Salad

  • 1 head kale
  • 2 slices bred (I used whole wheat)
  • 1 lemon
  • ¼ cup tahini
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp garlic
  • 2 tsp grated parmesan cheese
  • Water to thin
  • Salt
  • Pepper

Instructions

  • Preheat oven to 400 F. Grease a baking sheet or line with parchment paper.
  • Drain and rinse chickpeas. Roughly chop the onion.
  • In a food processor, add onion and parsley and process until fine pieces remain. Add the chickpeas and process again, until a thick paste forms with some whole chickpeas remaining.
  • Add the whole wheat flour and process until just combined, making sure not to overmix. Add to a bowl.
  • Using your hands, roll the mixture into 10 small falafel balls and place on a plate.
  • Place the plate in the refrigerator to chill for at least 1 hour.
  • Add olive oil to a large pan over medium high heat. Once the oil is hot (you should be able to feel the heat with your hand above the pan), add falafel. Let the falafel cook for a few minutes on each side, until golden brown on the outside.
  • Transfer falafel to the baking sheet and place in the preheated oven for 10 minutes. **Do not discard the oil from the pan!
  • Prepare salad: de-stem and finely chop kale. Using your hands, massage the kale for about a minute until softer. Set aside.
  • Toast bread lightly, and then add to the food processor and process until fine crumbs remain.
  • Add breadcrumbs to the pan with the oil from the falafel. Over medium heat, stir frequently so that the breadcrumbs don’t burn, and let them cook until all the oil is absorbed and they’re crispy. Remove from the pan and set aside.
  • Optional: add another 1 tablespoon of olive oil to the pan and lightly sauté the kale.
  • Prepare salad dressing: in the food processor or a blender, add the juice from 1 lemon, tahini, 2 tablespoons olive oil, maple syrup, garlic, parmesan, salt and pepper. Process until smooth, adding water to thin as desired.
  • To make the salad, mix kale with the breadcrumbs. Toss with the tahini dressing. Top with falafel and serve.