Bean

Baked Falafel with Israeli Cabbage

by:
August 31, 2023
5
1 Ratings
Baked Falafel with Israeli Cabbage
Photo by alasdairdunlop
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 3
Author Notes

The first time i had falafel it blew my mind. How could chickpeas taste so good? However, since trying them, all the pre-made falafel i've found make the dryest, bland falafel. So i decided to make my own.
My recipe is healthier because they're baked, but still full of flavour. Serve with Israeli cabbage to bring that sharp taste which also adds a crunch. Paired with sweet and hot peppers, it's honestly such a good meal. —alasdairdunlop

What You'll Need
Ingredients
  • 850 grams Chickpeas
  • 1 Brown onion, chopped
  • 2 Garlic cloves
  • 1 handful Coriander
  • 1 handful Parsley
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Ground Coriander
  • 1/2 teaspoon Ground Cardamom
  • 1/2 tablespoon Baking powder
  • 3 tablespoons Plain flour
  • 1/2 Red cabbage, sliced
  • 1 teaspoon Dijon mustard
  • 2 or 3 tablespoons Mayonnaise
  • 1 teaspoon White wine vinegar
  • 1/2 Cucumber, chopped
  • 2 Tomatoes, chopped
  • 1/2 Red onion, chopped
  • 10 Golden peppers
  • 4 Pitta breads
  • 1/2 Cucumber, grated
  • 1 1/2 cups Plain Greek yoghurt
  • 2 tablespoons Olive oil
  • 1 handful Fresh mint
  • 1 tablespoon Lemon juice
  • 1 cup Garlic clove, minced
Directions
  1. Preheat the oven to 200°C. Combine the chickpeas with the onion, garlic, parsley and coriander and process in a blender until well combined.
  2. Transfer the mixture to a bowl and combine the spices, baking powder and flour. Season well with salt and pepper. Mix
  3.  Roll the falafel mix into small balls. I usually aim to make approximately 20 with the quantities in this recipe. Place on lightly oiled baking paper on an oven tray and cook in the oven for 20 minutes. Ensure you roll the falafel balls over halfway through the cooking.
  4. In a mixing bowl, combine the shredded cabbage with the mustard, mayonnaise, white wine vinegar. Mix well and set aside.
  5. Combine the chopped tomato, cucumber and red onion. Season as required.
  6. Make the tzaziki by combining the grated cucumber, yoghurt, olive oil, mint, lemon juice and minced garlic.
  7. Remove the falafel from the oven when cooked. They should be golden on the outside but soft on the inside.
  8. Serve the falafel with the salad, cabbage, golden peppers, tzatziki and some lightly toasted pitta breads. 
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