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1
Falafels: Soak your chickpeas overnight in a big bowl of water, then drain and rinse before using. You can also do the two day soak and sprout method, by leaving them in your colander on day two covered with a tea towel - they'll sprout little tails by the next day.
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2
Roughly chop your herbs, then blend the first nine ingredients in a food processor until they form a smooth paste, but still with a little bit of texture. You can omit the lemon zest if you don't love lemon (I do!).
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3
Heat a little coconut oil in a fry pan on medium high, then fry tablespoon sized balls on each side for around 3 minutes until golden.
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4
Kale Salad: Pull the kale leaves off their stems by grabbing the stem with one hand and pushing your thumb and forefinger from the top of the stem down to the tip, removing the leaf. Wash and dry the leaves (put the stems in the compost), roughly chop, place in a bowl with the olive oil, then massage with your hands for a minute until the leaves go bright green and soft. Add red onion, tomatoes and cucumber.
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5
Garlic Tahini Dressing: Blend the final six ingredients in a blender until super creamy and smooth. Make double if you dare - it's incredible on anything!
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6
Add as much dressing to the salad as you like (I used around half), then pour the rest into a bowl for drizzling at the table. Mix the salad gently with your hands to combine, then platter up, top with falafels, drizzle with sauce, sprinkle some extra herbs and sesame seeds if you like, and serve with freshly toasted wholemeal pita breads.
