Green Falafel with Kohlrabi, Beet & Carrot Slaw
All photos courtesy Danielle Levy Nutrition.
- Garlic, 2 cloves
- Lemon, 2 (juice)
- Olive oil, 3 tbslp (split in half between slaw dressing and to bake falafel)
- Sumac spice, 4 tblsp (split in half between slaw and falafel mix)
- Cumin spice, 4 tblsp (split in half between slaw and falafel mix)
- Beets, 1 bunch (with leaves)
- Kohlrabi, 2 bunches (with leaves)
- Carrots, 1 bunch (with leaves)
- Chickpeas, 2 cups (soaked overnight and cooked)
- Garlic scapes, 1 bunch
- Lacinato kale, 1 bunch
- Parsley, 1 small bunch
Wash and cut the green leafy tops off the carrots, beets, and kohlrabi. Set aside.
Peel the skin from the kohlrabi and cut into pieces, so that it can fit in the food processor to be grated. Scrub the skin of the beets and carrots lightly, to get rid of any dirt. Chop the beets into small chunks small enough to fit in top of food processor to be grated.
Chop the parsley and garlic scapes roughly.
Remove the stems from the kale leaves.
Core and deseed the red pepper, slice it into thin strips, as if it was grated.
In a pot of boiling salted water, blanche the greens separately, as they each require a slightly different cooking time. The heartier kohlrabi leaves need 3 minutes, the beet greens need to 2 minutes, and then carrot greens need a minute. Once blanched, immediately plunge the greens into a bowl of ice-cold water to stop the cooking process and ensure the beets keep their bright vibrant color (sign of nutrients!).
Once cooled, strain out the water from greens and set aside in a colander over a bowl, to let the greens drain residual liquid.
In a baking tray, lay the kale leaves out and sprinkle over some oil olive, salt and pepper. Roast in the oven at 350 for 20 minutes, turning halfway through, to ensure even crisping. It may take less or more time depending on your oven. Once the kale is just crispy, turn off the heat and leave them in the oven to dehydrate until its time to bake the falafel.
In a food processor (s-blade), mix the blanched/drained/cooled greens, chopped garlic scapes, parsley, chickpeas, 2 tblsp sumac, 2 tblsp cumin, juice from . lemon, big pinch of salt and cracked pepper to taste, pulse to combine. Given that youʼre making 20 falafel balls, you will have to do this in at least 2 stages to evenly break down the ingredients in the food processor. Blend the ingredients as far as you like, leaving it chunky or smooth, depending on your preferences. Place falafel mixture in a bowl and refrigerate while you make the slaw.
Clean the food processor, and change to a grating blade. Grate the carrots, chopped kohlrabi, and beets in the food processor and empty into a big salad bowl. Add the sliced red pepper to the bowl.
Make dressing for the slaw combining 2 tblsp olive oil, juice of one lemon, 2 minced garlic cloves, salt and black pepper, 1 tblsp sumac, and 1 tblsp cumin. Set-aside.
Remove the falafel mixture out of the fridge and form small balls, using a small ice-cream scoop if you have one, to ensure they are all the same size, and cook consistently. Lightly oil your hands with the extra 2 tblsp of olive oil, while youʼre forming the falafels. Spread out onto a baking sheet or two, ensure the falafel have enough room and are not touching.
Remove the kale chips from the oven, and cook for the falafel for 40 minutes at 350 until they are crispy and golden, turning over after 15 minutes to ensure both sides are cooked.
Once the falafel are ready its time to serve! Mix some dressing over the slaw and combine well. Using a sprouted organic whole grain tortilla, spread over some hummus (homemade is best!), add 3 falafel balls, spread over some slaw, and sprinkle over some fresh parsley and crispy kale chips. Wrap it up and enjoy!