I’ve been known to have a penchant for these delicious bites for some time, however our recent sojourn to Bali reignited all of that love.
In the past, I’ve made and eaten varying versions of this traditional Middle Eastern street food all over the world – the mighty felafel.
Each and every time I find myself dreaming of travelling to Israel too. Something tells me that I’d be very happy with the incredible cuisine on display there however I digress…
Just one more incredible aspect of travel is the inspiration that literally smacks you in the face.
Our time in Bali – more on that here – allowed me to locate some incredible vegetarian food made from locally sourced and quality produce. Made by hand and offered with love.
Both hubby and I ate felafels at least every couple of days during our time in Ubud and of course upon returning, I was determined to nail down a recipe for you (and me!)
A quick breakdown of felafels tells us that they’re made predominantly from chickpeas and deep-fried.
So the first point wins though the second point needed some refinement from my perspective.
What was a non-negotiable for me however was capturing the essence of their origin. The flavours, spices and aromas of the best felafel I’ve ever eaten in the past (Paris, for the record) and merged with my usual practical considerations of how it can be used in your life + the textural obsession I possess when considering how something is paired. Say in a salad, main dish, as a side or in a sandwich.
Above all – it needed to tick my 3 boxes:
And… I’m pleased to say – they certainly do!
- 1 tin chickpeas (400g)
- ⅔ cup washed and chopped cauliflower
- 2 small garlic cloves, peeled
- ½ red onion
- ½ teaspoon cumin
- 1 teaspoon baking powder
- 2 tablespoons almond meal
- 1 tablespoon olive oil
- ⅓ heaped cup fresh parsley leaves
- ⅓ heaped cup fresh mint leaves
- Finely grated zest, ⅓ lemon
- Salt and pepper, to taste
- 1 cup red cabbage
- 1 cup white cabbage
- 1 cup fresh mint and parsley leaves
- 1 teaspoon finely grated lime zest
- ½ cup Greek yoghurt
- 1 ½ tablespoons olive oil
- 1 tablespoon fresh lime juice
- Preheat oven to 200 degrees Celsius (electric)
- Drain and rinse chickpeas
- Add to a food processor with all falafel ingredients
- Process until well formed
- Line baking tray with paper
- Roll falafel mixture into balls
- Bake for roughly 5 minutes per side (turning them) for 15-20 minutes
- Cook until the outer is set and starting to brown and still soft inside
- (Use a little almond meal to roll if the mixture is too sticky)
- Whilst felafels are baking, finely shred cabbage and set aside
- Finely chop herbs
- Combine all remaining ingredients to make a dressing and coat the cabbage well
- Once felafels are ready, serve alone or with optional variations such as hummus, quality wrap bread, in a salad or other main dish.
If you love felafels like I do – this recipe is just begging to be made and I’d recommend doubling the recipe and freezing some for later.
Yum, yum, absolute yum.
So tell me, when are you making this one?