Falafel with winter slaw and yogurt

Falafel with winter slaw and yogurt

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

The pickled turnips are a vital component here. They bring the dish together and give it some serious tang.

For the slaw and salad bits

Ingredients

Quantity Ingredient
100g Pickled turnips in cider vinegar with mustard seeds
1 satsuma, peeled and pulled into segments
2 celery sticks, roughly sliced
100g brussels sprouts, finely sliced
1/2 red onion, sliced
3 sprigs mint, leaves only
3 sprigs parsley, chopped
live natural yogurt, to serve
chilli sauce, to serve
flatbread, to serve

For the falafel

Quantity Ingredient
200g dried chickpeas, soaked overnight
1/2 small onion, peeled and roughly chopped
1 garlic clove, roughly chopped
10g coriander, stalks and leaves roughly chopped
1 teaspoon cumin seeds, toasted
1 1/2 tablespoons spelt flour
1 teaspoon baking powder
flavourless vegetable oil, to deep-fry

Method

  1. Start with the falafel. Drain the chickpeas, allow them to dry a little, then put them in a blender with all the other falafel ingredients except the oil, adding 1 teaspoon salt. Blend for a couple of minutes to a rough paste. Roll into 16–20 small (2–3 cm) balls, cover and chill.
  2. Now prepare the salad. Combine the satsuma, celery, Brussels sprouts, onion and herbs. Season with a little salt. Set aside.
  3. Fill a small, high-sided saucepan with 2–3 cm oil. The pan should be less than one-third full, to allow for the oil to bubble up when frying. Place it over a medium heat. If you have an oil thermometer, bring the temperature to 180°C. If not, then put a small amount of the falafel mixture into the oil. When it floats to the top and is bubbling a lot, the oil should be hot enough to fry.
  4. Fry the falafel in batches of six or seven, so the oil doesn’t drop too much in temperature, turning them after a minute or two. When the falafel are nutty and brown, remove them from the oil with a slotted spoon and place on kitchen paper to drain. Keep them warm in a low oven at 110°C while you fry the others. Serve with the salad, yogurt, chilli sauce, flatbread and pickled turnips.

Variations

  • Falafel salad: If you have leftover falafels and salad, tear the falafel up and mix into the salad.

    Falafel burger: Make the falafel mixture into four burger patty shapes and fry them in a pan with a little light olive oil until they are browned and crispy, then turn and brown the other side. Eat in buns with houmous, roasted peppers and pickled turnips in cider vinegar with mustard seeds. Serves 4.

Storage

  • The pickled turnips will keep in their sealed jar in the fridge for a month. If you have too much falafel mixture, it’s best to keep it raw and cook them from fresh when needed. Both the falafel mixture and the cooked falafels will keep in sealed containers in the fridge for three days. Return cooked falafels to room temperature before serving.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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