$14.95
Discover the perfect balance of flavour and nourishment with this vibrant falafel recipe. Paired with tangy pickled cabbage, a fresh couscous salad, and a creamy tahini sauce, these crispy, golden falafels are a feast for the senses. This dish brings together simple ingredients for a truly satisfying meal. Enjoy the layers of texture and taste that make every bite unforgettable!
Ingredients
Falafels
- 200g dried chickpeas
- ¼ tsp bicarb-soda
- 1 bunch parsley, roughly chopped
- 1 bunch coriander, roughly chopped
- 1 small red onion, roughly chopped
- 4 garlic cloves
- Salt and pepper, to taste
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp baking powder
- ½ tsp cayenne pepper (optional)
- 2 tbsp plain flour
Pickled Cabbage:
- 1 cup red cabbage, shredded
- 60ml water
- Salt, to taste
- 1 tsp sugar
- 60ml white vinegar
Couscous Salad:
- ½ cup couscous
- ¾ cup boiling water
- Salt, to taste
- 1 Lebanese cucumber, roughly diced
- ½ red capsicum, roughly diced
- Small handful fresh parsley, roughly chopped
- Olive oil
Tahini Sauce:
- 100g tahini
- 50ml warm water
- 30ml lemon juice
- 1 garlic clove, minced
- ⅛ tsp ground cumin
- Pinch of sea salt
Other:
- 2 heaped tablespoons Nuffin Hummus
Method
Step 1: The night before
Place dried chickpeas and bicarb-soda in a large bowl and cover with water (ensure they’re covered about 6-8cm, as they will grow in size).
Step 2
Place the shredded cabbage in a large bowl, add a pinch of salt and massage into the cabbage. Add the water, vinegar and sugar. Transfer to a clean large jar or container, secure with a lid, shake well and refrigerate overnight.
Step 3: The next day
Drain and rinse the chickpeas and pat completely dry. Transfer to a food processor. Add the parsley, coriander, red onion, garlic, ground cumin, ground coriander, baking powder, cayenne pepper (optional), and a generous pinch of salt and ground black pepper. Process until combined.
Step 4
Transfer the mixture to a large bowl and stir through the baking powder and flour. Refrigerate for at least 30 minutes (can also leave overnight if time allows).
Step 5
Use your hands to roll the falafel mixture into small patties or balls. Once shaped, heat 2 tablespoons of olive oil in a pan over medium-high heat. Cook the falafels in batches for 6-7 minutes, or until golden. Transfer to a paper towel-lined plate to drain excess oil.
Step 6
For the salad, place the couscous and boiling water in a large bowl and cover with plastic wrap. Set aside for 15 minutes, or until the water is absorbed, then fluff with a fork. Once cooled, transfer to a clean bowl along with the chopped cucumber, capsicum and parsley. Season with salt and pepper, then drizzle with a touch of olive oil.
Step 7
For the tahini sauce, mix all ingredients in a small bowl. If the sauce is too thick, simply add another dash of warm water and whisk to combine.
Step 8
To serve, arrange the falafels on two plates, then add the hummus, pickled cabbage and couscous salad, and drizzle over the tahini sauce.
Note: This recipe will make 15-20 falafels (depending on size). Store any remaining in an airtight container in the fridge for 4 days.
