Curried Falafel with Kale Salad from Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power

Ingredients

• 1 tablespoon refined avocado oil or extra-virgin olive oil
• 1 onion, roughly chopped
• 1 tablespoon lemon juice
• 1 tablespoon curry powder
• 2 cloves garlic
• 2 cups cooked chickpeas
• 2 tablespoons lemon juice
• 3 tablespoons tahini
• ½ cup chickpea flour
• ½ teaspoon sea salt
• 2 teaspoons curry powder
• 1 tablespoon nutritional yeast
• 1 tablespoon maple syrup
• 2 tablespoons water
• 1 regular cucumber, peeled and diced
• 1 large carrot, julienned or grated
• ½ bunch (4–5 cups) kale, destemmed and torn into bite-sized pieces
• ground black pepper, to taste