You know what’s great?

Falafel!

It’s one of those dishes that really cannot hurt anybody. It’s tender, crunchy, and packed with flavor. It’s mild enough for kids, but still packs a punch. It’s vegetarian (and even vegan!) but still packed with protein. It’s budget-friendly and can even be made with all organic ingredients.

So, what do you think?

Are you ready to dig into this recipe and fill our stomachs and fridges with golden, delicious falafels?

Falafel can be made in all sorts of ways, but I’ve chosen a vegan and veggie-packed version so everyone can enjoy it.

These falafels can be served with all kinds of side dishes. They’re great as a snack, crumbled over hot pots, or even on top of your morning eggs.

But my favorite way to serve them is wrapped in crisp green leaves, like romaine lettuce, with a tasty and creamy cabbage slaw.

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Vegan Falafels

Vegan Veggie Falafels in Lettuce Wraps with Apple & Cabbage Slaw

Course Main Course

Servings

Calories 30kcal

Ingredients

150 g chickpeas, soaked all night
150 g cauliflower
150 g broccoli
1 bundle fresh parsley
4 cloves garlic
1 onion
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

Yoghurt dressing

250 ml neutral yoghurt
1 tbsp mayonaise
1 tbsp olive oil
2-3 cloves garlic
½ small red onion
1 bundle fresh parsley, coriander etc.
Juice from 1/2 lime
1 tsp honey or coconut sugar
½ tsp salt
Fresh ground pepper

Cabbage & Apple slaw

1 pointy cabbage
2 apples
1 portion yoghurt dressing

To serve

Romaine salade or cabbage leaves
Carrot or beets, sliced on a mandolin or carrot peeler
Yoghurt dressing

Metric - US Customary

Instructions

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).
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!

Notes

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.

Nutrition