Homemade falafel with pointed cabbage
Crispy fried chickpea balls with spicy cabbage salad and a fresh yoghurt sauce
Servings: 4 Persons
Calories: 556kcal
Ingredients
- ATTENTION: Dried chick peas must be soaked overnight. If you forget take double the amount of canned chickpeas.
For the falafel:
- 200 g dried chickpeas or double the amount of canned cooked chickpeas.
- 1 slice toast
- 2 onions
- 5 cloves garlic
- 1 bunch fresh cilantro alternatively parsley
- 1 ½ tbsp coriander seeds
- 1 ½ tbsp cumin
- 1 tbsp black pepper
- 50 g flour
- 1 tsp baking powder
- 500 ml rapeseed oil for frying
For the pointed cabbage salad and the yoghurt dip:
- 600 g pointed cabbage
- 1 bunch fresh mint
- 1 tbsp lemon juice
- 2 tbsp rapeseed oil
- 1 chilli pepper
- 1 cm ginger
- 1 tbsp agave syrup alternatively maple syrup or other sweetener
- 200 g plain vegan yoghurt unsweetend
- salt and pepper
Instructions
For the falafel (part 1):
- Soak the dried chickpeas in plenty of water for 12 hours or overnight.
- Pour the soaking water in the drain and rinse the chickpeas in a sieve under running water. This is important because the soaking water may contain toxins.
- Peel and finely chop the onions and garlic. Put a third of them aside for the salad. Puree the rest together with the chickpeas, toast and half of the fresh cilantro in a food processor or mixer to a fine paste. Put the other half of the cilantro aside for the salad.
- Crush the coriander seeds, cumin and peppercorns in a mortar. Add half of the spice mixture to the falafel mixture, put the other half aside for the salad.
- Add flour and baking powder to the falafel mixture and season with salt and pepper.
- Put the falafel mixture into small ball shapes with your hands. If you wet your hands beforehand, the mixture will not stick to your fingers. Take care that the falafel don't get too big, otherwise they won't cook properly on the inside. If the mixture does not stick together, you will have to add more flour.
For the pointed cabbage salad and the yoghurt dip:
- Cut the pointed cabbage in quarters and cut out the hard stem. Then cut the cabbage crosswise into fine strips. Finely chop the mint.
- For the salad dressing, mix lemon juice, rapeseed oil, the remaining onion and garlic cubes and the remaining spice mixture. Remove the chilli seeds, peel the ginger and chop both chilli and ginger finely. Add to the salad dressing and season to taste with salt and agave syrup.
- Mix the pointed cabbage, 2/3 of the mint and the salad dressing and let the salad marinate a little.
- For the yoghurt dip, season the yoghurt with the remaining mint, fresh cilantro, salt, chilli and some lemon juice. If you like you can also add some chopped garlic.
For the falafel (part 2):
- Put the rapeseed oil in a pot for frying and heat the oil up to about 200°C. As a test whether the oil is hot, you can put a wooden spoon in it. If bubbles form on it, the oil is at the right temperature.
- Put the falafel carefully into the hot oil with a skimmer and deep-fry it in portions. When they are golden brown on the outside, they are ready. Remove the finished falafel and let them drip off on kitchen paper so that they are not too greasy.
- Heat the thin Arabic flat breads briefly in a pan without fat or in the oven and serve with the warm falafel, the pointed cabbage salad and the yoghurt dip.
Notes
You can of course fill the flat breads with other ingredients. Especially red onion rings, cucumber, tomato, pepperoni or iceberg lettuce go well with falafels. If you don't like coriander at all, you can also use parsley without any problems. If you want to use less fat for frying, you can also fill a pan with a finger's breadth of oil and fry the falafel in it. You can also bake the falafel in the oven, but then they will be drier and not so crispy.
Nutrition
Calories: 556kcal | Carbohydrates: 72g | Protein: 17g | Fat: 25g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 89mg | Potassium: 1033mg | Fiber: 16g | Sugar: 20g | Vitamin A: 494IU | Vitamin C: 88mg | Calcium: 289mg | Iron: 7mg
