Falafel
Chickpeas	g
Yellow Onion
Chickpea Flour	tbsp
Garlic Clove
Tahini Paste	tbsp
Baking Powder	tbsp
Lemon Juice	tbsp
Ground Cumin	tsp
Handful Fresh Parsley
Handful Fresh Coriander
Salt & Pepper to taste
Olive Oil
Kale Salad
Kale	g
Lemon Juice	ml
Sesame Oil	tbsp
Olive Oil	tbsp
Maple Syrup	tbsp
Avocado
Beetroot
Lemon Tahini Dressing
Tahini Paste	tbsp
Lemon Juice	ml
Olive Oil	tbsp
Garlic Clove
Salt & Pepper to taste

Falafel
1. Preheat the oven to 180 ºC. Line a baking tray with baking paper.
2. Drain the chickpeas into a sieve, rinse off with cold water and drain well.
3. Dice the onion and garlic and fry in a pan with 1 tablespoon oil, remove from heat and leave to cool.
4. Chop the coriander and parsley leaves. Add chickpeas, onion mixture, cumin, lemon juice, sesame paste and chickpea flour and baking powder to the food processor and finely chop them. Season with salt and pepper.
5. Now make small balls out of the chickpea dough, about 2 cm in diameter. Place on a baking sheet covered with baking paper and press a little flat.
6. Then bake them in preheated oven for about 7 minutes, then turn the falafel, brush with a little oil and bake for another 10 minutes.
Kale Salad
7. Put the kale together with the lemon juice, the oil, the maple syrup, the salt and the garlic in a large salad bowl and mix everything till evenly coated.
8. Then rub the kale together with your hands, so that the texture of the leaves becomes soft and withered, about 3-5 minutes.
9. Then set the bowl aside so that the kale is "marinated" in it (about 15-20 minutes). (Tipp: This will make the kale even softer.)
10. For the dressing mix the Tahini, the lemon juice, the olive oil, the garlic, salt and pepper in a small bowl.
11. Now spread the dressing over the kale. Cut beetroot and avocado into slices. Arrange these on the salad and mix with dressing. Sprinkle with sesame. Place falafel on the salad and serve.

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