Prepare the Spiced Kale Falafel:

• In a food processor, add the kale and garlic. Pulse repeatedly until finely minced.
• 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.
• 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).
• Taste the mixture and adjust seasonings if desired (more salt, cumin, or lemon juice).
• 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.
• 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.
• Heat a large skillet over medium to medium-high heat. Add 2-3 Tbsp of cooking oil to the hot pan.
• Carefully place falafel patties in the pan, ensuring not to overcrowd (cook in batches if necessary, adding more oil for subsequent batches).
• Cook for approximately 3-5 minutes per side, or until deep golden brown and crisp. Monitor closely to prevent burning, adjusting heat if needed.
• Transfer cooked falafel to a paper towel-lined plate to drain excess oil.

Create the Vibrant Herb & Cucumber Medley:

• 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:

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

Storage: Best enjoyed fresh. Leftover components should be stored separately in covered containers in the refrigerator for up to 2-3 days. Reheat falafel in an oven or air fryer for best texture.