I thought it was time to share a classic one with a dash of new twists! A falafel is one of those things that really can’t offend anyone. It is tender and crispy. It is exploding with flavour yet has a mild and childproofed taste. It is vegetarian (this on even vegan) yet filled with protein. It is budget friendly even when it is made 100% organic. It does satisfy salty fast-food cravings but is healthy and refreshing. And it seems like most (meat eating) men does not even complain or think about the fact that it is a meat free meal.
So what do you think? Should we dig into the recipe and stuff our stomachs and fridge with golden and gorgeous falafels.
Falafel can be made in all kinds of ways. I have chosen a vegan and veggie loaded version, since everybody can join in and enjoy this treat, and I really do not think there is any need to add eggs to this dough. Nor do I actually cook the chickpeas before going into the falafel dough, which makes it even easier to prepare a batch of these, a simple trick I have learned from my favourite danish tv-cook Louisa Lorang.
The falafels can be served together with additional kinds of side dishes. It can be enjoyed as a snack, crumbled onto hot pots or on top of your morning eggs – but my favourite way to serve these are in some kinds of crispy green wrap. I have chosen to use romaine salad leaves since they are crispy and light, and then included a tasty and creamy cabbage slaw made out of pointy cabbage and sweet apples. You can wraps these little fellows up in all kinds of leaves including the cabbage leaves from the pointy cabbage and then top it with whatever dressing and greens you prefer.
Most important is that you try these while you treat your body with sunshine and summer drinks!
Vegan veggie falafels wrapped in lettuce with yoghurt dressing & cabbage salad
Vegan veggie falafels
Makes around 20
150 g chickpeas, soaked all night
150 g cauliflower
150 g broccoli
1 bundle fresh parsley
4 cloves of garlic
Juice from 1 lemon
1 tsp fennel seeds, ground
1 tsp ground cumin
A pinch of chili
2 tsp salt
Coconut oil or ghee for frying
Boil cauliflower and broccoli until al dente, approx 5-10 min. In a food processor combine all of the ingredients for the falafels until all of it is combined. It is okay that the texture is a little bit chunky.
Use a spoon and your palm to shape small balls and place them in a medium hot frying pan with plenty of coconut oil. Fry the falafels on all sides, and add a little more oil as it gets soaked (oh how we love coconut oil, right).
If your a vegan substitute the yoghurt in the dressing with 1/2 cup raw soaked cashews blended with 1/2 – 3/4 cup water.
1 cup neutral yoghurt (250 ml)
1 Tbsp mayonaise
1 Tbsp olive oil
2-3 cloves of garlic
1/2 small red onion
1 bundle fresh parsley, coriander etc.
Juice from 1/2 lime
1/2-1 tsp honey or coconut sugar
1/2 tsp salt
Fresh ground pepper
Cabbage & Apple slaw
1 pointy cabbage
1 portion yoghurt dressing
Romaine salade or cabbage leaves
Carrot or beets, sliced on a mandolin or carrot peeler
In a blender combine all the ingredients for the dressing and blend until smooth. Season to taste (make a double portion if you are making the slaw as well).
Use a sharp knife to finely slice the cabbage. Cut the apples into small cubes. Combine cabbage, apples and dressing in a large bowl.
Serve the wraps with slaw, carrot strips, falafels and extra dressing. Or simple serve a large portion of slaw together with warm falafels – endless possibilities here folks!