• 1 raw sweet potato, peeled and cut into chunks
  • 1 cup cooked quinoa
  • 1/2 cup California walnut halves
  • 1 teaspoon sea salt
  • 1/2 teaspoon each: ground cumin, onion powder and garlic powder
  • 1/2 cup flour
  • 1 egg
  • Vegetable oil for frying

Tahini Dressing:

  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons water
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon each: ground cumin and garlic powder
  • Salt to taste


  • 4 cups loosely packed curly kale, very coarsely chopped
  • 2 cups cooked quinoa
  • 1 cup julienned carrots
  • 1 avocado, sliced
  • Toasted chopped California walnuts and minced red onion (optional garnish)


  1. Place sweet potato in a food processor and pulse until finely minced. Add quinoa, walnuts and seasonings and pulse until all pieces are uniform in size. Add flour and egg and pulse again until well mixed, scraping down the sides as needed.
  2. Shape mixture into 16 equal balls. (Using wet hands will keep mixture from sticking.)
  3. Heat oil in a deep skillet or pot until very hot. Cooking in batches, fry falafel balls for a few minutes on each side or until golden brown and cooked through. Let drain on a paper towel lined tray.
  4. Whisk together all dressing ingredients in a small bowl.
  5. Place equal amounts of kale, quinoa, carrots and avocado into 4 large salad bowls. Place 4 falafel in each and drizzle with dressing. Garnish with walnuts and onion if desired.