Here is a full meal in a bowl. This inspired tabbouleh salad is full of fresh parsley and kale, topped with homemade chickpea falafels for some plant-based protein.
This is by far one of my favourite meals! I love the traditional tabbouleh salad and found a healthier version of it from Raw Guru. I have made some modifications to simplify the recipe and added homemade falafels to ensure there is lots of protein to make a whole meal.
Did you know that parsley is the world’s most popular herb? This salad is packed full of this flavourful, vibrant and healing herb. Parsley contains two types of unique and unusual components that provide excellent health benefits: volatile oils and flavonoids. The volatile oils have been shown to inhibit tumour formation and neutralize carcinogens. Flavonoids protect our cells from oxidative damage and increase the antioxidant capacity of the blood.
Parsley & Kale Tabbouleh
- 2 bunches of parsley, finely chopped
- 1 bunch of kale, finely chopped
- 1 cup chopped mint leaves
- 1 1/2 cup halved grape tomatoes
- 1 cup diced cucumbers
- 1/2 cup hemp seeds
- 2 tablespoons olive oil
- 3-4 tablespoons lemon juice
- 2 tsp garlic, puréed
- 1 tsp himalayan salt
- 1/2 tsp black pepper
- Wash and dry kale and parsley, remove all the stems
- Finely shred all the kale and parsley, and mix well in a bowl
- Add mint, tomatoes, cucumbers and hemp seeds
- Mix all the dressing ingredients in a small bowl and mix
- Add dressing to salad and mix well
Home-made falafels are easy to make and a great addition to any meal. You can top them on a salad to boost your protein intake or add them to a wrap with some tahini or hummus and some greens for a super healthy lunch-on-the-go.
- 2 cups of soaked garbanzo beans (or one 15 ounce can)
- 1 small onion, finely chopped
- 1/2 cup finely parsley
- 1/4 cup finely mint leaves
- 2 cloves garlic
- 3 tsp cumin powder
- 1 tsp dry coriander powder
- 1 tsp cayenne pepper
- 1 tsp ground pepper
- 1 tsp salt
- 2 tsp lemon juice
- 1 tsp baking powder
- 1 egg (optional, can omit if you want to keep it vegan)
- grapeseed or coconut oil for cooking
- Combine all the ingredients except the cooking oil and beans in a food processor and blend until smooth
- Mash the beans and fold in the other ingredients until the mixture is holding well together. If the mixture does not hold well together, add a little water
- Form into small balls or patties (should make 8-12 depending on the size)
- Pan fry the balls and set aside on paper towel to soak the extra oil
- Combine in a wrap, salad or enjoy with some tahini or hummus!