Falafel-Inspired Kale Salad

Although fall is quickly approaching, I'm clinging on to every last sweet moment of summer. It's always been my favorite season and warm weather is in my blood. Growing up, my parents would take me and my siblings to their home countries of Lebanon and Syria every summer. Fresh, locally grown fruits and vegetables are plentiful there - whether it's on the side of the road or in a small market, you're likely to find the sweetest fruit and most flavorful vegetables of your life. Those summers are what taught me to appreciate seasonal produce. It's truly impossible to match the flavor, vibrancy, and joy of eating in season. When in season, fruits and vegetables are as they're meant to be - the right size, texture, flavor. Not to mention, buying in-season produce is more budget-friendly. Lastly, there's the joy of visiting farmers markets and buying locally, from meeting the farmer who grew my vegetables to backwards planning meals based on whatever exciting produce is featured at the market.   While I can't always find certain vegetables, spices, or dishes here that I grew up eating and loving in the Middle East, I do my best to create recipes that replicate flavors that feel familiar and stir fond memories of traditional foods found there. This kale salad is one of my modern takes on a traditional Middle Eastern meal: falafel. It has the familiar spices, vegetables, and crunch, with a couple additions and tweaks. The seasonal highlights of this recipe are radishes, cucumbers, and tomatoes (and kale!). They all come together in a salad with chickpeas with homemade falafel seasoning roasted until crispy, pita chips, mint and parsley, and a lemon tahini dressing. I make this salad often and alternate between using romaine and using kale - whichever I have on hand or am in the mood for.