Kale Falafels with a Roasted Beetroot and Carrot Salad and Tahini Dressing recipes

Ingredients

• 2 bunches of kale, ribs removed
• 1 large garlic clove, minced
• 2 tbsp gram flour (chickpea flour)
• 2 tsp garam masala
• 1 tin of chickpeas, trained and rinsed
• 2 tbsp olive oil
• 1 tbsp of garlic oil, recipe here
• pinch of sea salt
• 1 large carrot, peeled and slice diagonally
• 2 beetroot’s, peeled and cut into chunks
• small bag of rocket leaves
• 1 avocado, peeled, stone removed and sliced
• 2 tbsp olive oil
• 1 tbsp tahini paste
• juice of 1/2 lemon
• pinch of sea salt and cracked pepper
• water
• dressing

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