Chopped Kale & Falafel Salad with Sumac Dressing

Nutritious and quite simply… Delicious!

Serves 4

Salad Ingredients: 

  • 4 cups stemmed and finely chopped kale leaves
  • 1 cup cooked farro
  • 1 cup drained and rinsed canned chickpeas
  • ¼ cup salted, toasted pumpkin seeds
  • ¼ cup toasted hazelnuts, roughly chopped
  • ¼ cup sunflower seeds
  • 2 tablespoon sundried cranberries
  • 2 tablespoons sherry vinegar
  • ¼ cup olive oil
  • 1 tablespoon pumpkin oil
  • 2 teaspoons Kozlik’s Amazing Maple mustard
  • ½ teaspoon Worcestershire sauce
  • Zest and juice of ½ an orange
  • 1 teaspoon sumac
  • Pinch cayenne
  • 8 falafel balls (recipe follows)
  • ½ cup crumbled feta cheese
  • 1 large avocado, pitted and diced
  • Kosher salt and cracked black pepper


  • In a large bowl, toss together kale, farro, chickpeas, pumpkin seeds, hazelnuts, sunflower seeds and sundried cranberries. Set aside.
  • In a small bowl, whisk together vinegar, olive and pumpkin oils, mustard, Worcestershire sauce, orange zest and juice, sumac and cayenne until blended, then pour on kale mixture, toss well to coat, season to taste with salt and pepper and spoon kale salad onto a serving platter.
  • Tear the falafel balls into small pieces and toss salad with feta, avocado and serve.


Falafel Ingredients:

Makes 10-12 pieces

  • 1 cup drained and rinsed canned chicken peas
  • Half of a small yellow onion, chopped
  • 2 tablespoons chopped flat leaf parsley
  • 2 tablespoons chopped cilantro
  • 1 teaspoon baking powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • Juice and zest of 1 lemon
  • 4 to 6 tablespoons chickpea flour
  • Vegetable oil for deep frying


  • In the bowl of a food processor fitted with blade attachment, add chickpeas, onion, parsley, cilantro, baking powder, cumin, salt and lemon zest and juice and pulse-chop until combined.
  • Add chickpea flour a tablespoon at a time until a soft, pliable dough is achieved, pulse-chopping after each addition.
  • Divide dough into equal pieces and roll each piece into a ball, then cover with plastic wrap and refrigerate for half an hour.
  • Fill a small saucepan half full with oil, set over medium-high heat and heat to 350°F.
  • Working in batches, if necessary, deep fry falafel balls until crisp and golden, about 3 to 5 minutes, then transfer to paper towel to drain and season lightly with kosher salt.