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🍳 Recipes

Falafel & Kale Tabbouleh-Style Salad

Salad Middle Eastern

A tabbouleh-meets-grain-bowl mashup loaded with herbs, farro, and crispy falafel. Fully plant-based and packed with fiber, folate, and gut-friendly goodness.

Ingredients (15)

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Instructions (4 steps)

  1. 1

    Massage the kale: Place the chopped kale in a large bowl. Sprinkle with a pinch of salt and add a squeeze of lemon. Using your hands, massage the kale firmly for about 1–2 minutes until it softens and darkens.

  2. 2

    Make the dressing: Whisk together the olive oil, lemon juice, grated garlic, allspice, and salt in a small bowl until combined.

  3. 3

    Build the salad: To the bowl with kale, add the farro, parsley, mint, tomatoes, cucumber, pomegranate seeds, and red onion. Pour dressing over and toss well. Sprinkle in the hemp seeds and toss again.

  4. 4

    Warm the falafel and serve: If using store-bought falafel, warm in a 375°F oven or air fryer for 8–10 minutes until crispy. Halve or leave whole and arrange on top of the salad.