FOR THE ADVENTUROUS EATER
Kale, Sweet Potato and Falafel Bento
Alissa Wagner, co-owner of Dimes & Dimes Deli
Mother of Henry, 2 ½, and Rowan, 1
Ingredients
Sweet potato falafel (recipe below)
Hummus
Crudités
Fresh fruit and almonds
Note: If your meal needs to be nut-free, substitute dried coconut.
Falafel Recipe
2 medium sweet potatoes, roasted and diced
1 cup wilted kale or other seasonal green
6 tablespoons all-purpose flour
1 (15-oz.) can chickpeas, drained and rinsed
1/2 large yellow onion, finely diced
2 tablespoons garlic, minced
2 teaspoons fresh cilantro, finely chopped
1 teaspoon cumin
1 1/2 teaspoons ground coriander
2 tablespoons lemon juice
1/2 teaspoon salt
breadcrumbs to coat
Optional: 1 tablespoon moringa powder and/or 1 tablespoon ground flaxseed
Instructions: Place all ingredients (including add-ins, if using) except breadcrumbs in a food processor. Roll into two-inch balls and place in refrigerator to chill for 1 hour. Roll in breadcrumbs. Place on lightly oiled baking sheet and bake until golden brown.
Note: For a gluten-free version, substitute 4 1/2 tablespoons chickpea flour for all-purpose flour and roll in ground nuts or gluten-free Panko. Moringa powder is a great way to sneak into a picky eater’s diet a high level of plant protein, vitamins and minerals. Additionally, flaxseed is high in Omega-3s.