Prepare the Spiced Kale Falafel:

1. In a food processor, add the kale and garlic. Pulse repeatedly until finely minced.
2. Add the rinsed and drained chickpeas, tahini, 5 Tbsp lemon juice, cumin, 1 tsp sea salt, and smoked paprika to the food processor. Process until the mixture is well combined but still has some texture – avoid making it completely smooth like a purée.
3. Transfer the mixture to a mixing bowl. Introduce 7 Tbsp of oat flour and mix. Continue adding oat flour, 1 Tbsp at a time, until the mixture is firm enough to shape into patties (you’ll likely use a total of 9-12 Tbsp).
4. Taste the mixture and adjust seasonings if desired (more salt, cumin, or lemon juice).
5. Scoop out portions of the falafel dough (about 2-3 Tbsp each, depending on desired size) and form them into patties approximately ½-inch thick. This should yield about 15 falafels.
6. Freezing Tip: Uncooked falafel patties can be frozen between layers of parchment paper in an airtight container for up to 1 month. Thaw before cooking.
7. Heat a large skillet over medium to medium-high heat. Add 2-3 Tbsp of cooking oil to the hot pan.
8. Carefully place falafel patties in the pan, ensuring not to overcrowd (cook in batches if necessary, adding more oil for subsequent batches).
9. Cook for approximately 3-5 minutes per side, or until deep golden brown and crisp. Monitor closely to prevent burning, adjusting heat if needed.
10. Transfer cooked falafel to a paper towel-lined plate to drain excess oil.

Create the Vibrant Herb & Cucumber Medley:

1. In a medium bowl, combine the chopped parsley, diced tomato, diced cucumber, diced red onion, 3 Tbsp lemon juice, and ¼ tsp sea salt. Toss gently to combine all ingredients. Set aside to allow flavors to meld.

Assemble the Ultimate Fresh Falafel Nourish Bowls:

1. If using fresh greens, arrange them at the bottom of three serving bowls.
2. Divide the Vibrant Herb & Cucumber Medley among the bowls.
3. Add a generous dollop of hummus (about ¼ cup per bowl) to each.
4. Arrange 5 warm falafel patties in each bowl.
5. Garnish with 6 olives per bowl.
6. Serve immediately. Offer optional accompaniments like pita bread, extra lemon wedges, chili garlic sauce, or tahini dressing on the side.