Smashed Falafel And Kale Salad With Lemon-Tahini Dressing

1. 1

   Wash and dry kale. Remove stems, either with a knife or by tearing the leaves off, and roughly chop the leaves. Whisk together the tahini, lemon juice, minced garlic, and 1/4 teaspoon kosher salt until combined. Add water, a teaspoon at a time, until the mixture is pourable. Toss the kale and dressing well and set aside.

2. 2

   Chop ? of the rinsed chickpeas, garlic, sliced onion, cumin, coriander, cayenne, parsley, black pepper, and 1/2 a teaspoon of salt in a food processor. Pulse until minced but not pureed. Heat 2 tablespoons of olive oil in a large saute pan on medium-high. Add chickpea mixture and reserved whole chickpeas, shaking the pan gently so the mixture is evenly distributed. Cook for 10 minutes, stirring occasionally, until the mixture has thickened. Toward the end, you may need to scrape the bottom of the pan more frequently to prevent burning (the darkest bits are my favorite). Allow the mixture to cool for about 15 minutes.

3. 3

   By now, the kale will have softened and reduced in volume. Slice tomatoes in half and toss with the kale and chickpea mixture. Serve immediately or store in the fridge.

* Per serving · 4 servings · Values may vary.

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