Servings: people
Falafels in cabbage wraps
Crispy little bites with a soft and spicy center. They are perfect for meat-free days and can be used in many ways. Here, I've used them in cabbage wraps, but they can also be used in tortillas, pizza bread, for a salad, or perhaps in a Buddha bowl – the possibilities are many.
Equipment
- Pot
- Sieve
- Cutting Board
- Knife
- Blender
Ingredients
Falafels
- 1 can Chickpeas
- 1 pcs. Onion
- 1 clove Garlic
- 2 pcs. Potato small
- 1 bunch Broad leaf parsley
- 2.1 gram Cumin
- 0.5 gram Cilantro ground
- 1 pcs. Egg
- 28.4 gram Grate
- 35 gram Oatmeal
- 1 handful grated cheese
- 1/2 l Oil sunflower oil, for frying
Wraps
- 4 leaves Pointed Cabbage
- 4 handfuls Fresh spinach
- 2 pcs. Avocado ripe
- 2 pcs. Tomato
Herb Dressing
- 200 gram Sour cream
- 28 gram Mayonnaise
- 2 handfuls Herbs e.g., parsley, dill, chives, thyme
- Salt and Pepper
- Lemon Juice
Instructions
Falafels
- Put the oil in a pot and bring it to a boil. Reduce to medium heat.
- Pour the chickpeas into a sieve, rinse them, and let them drain well.
- Chop the onions and garlic roughly and cut the potatoes into smaller pieces. Put it in a blender along with the chickpeas and other ingredients. Blend to a fine, cohesive mass.
- Form small round falafels with a spoon and your hand and put them in the pot with oil. Keep a close eye on them! It goes quickly when the oil is hot. Take them out when they are crispy and golden.
Wraps
- Stone the avocados and cut them into thin slices. Cut the tomatoes into cubes. Put spinach, avocado, and tomatoes in your cabbage leaves along with falafels.
Herb dressing
- Chop your herbs and mix them with crème fraîche and mayonnaise. Season with salt, pepper, and lemon juice. Put the dressing in your wraps, serve and enjoy.
Notes
You can also fry the falafels in a pan or prepare them in the oven by brushing them with oil and then baking them in the oven for 30 minutes at 200 degrees Celsius (392 degrees Fahrenheit) (turning them midway). However, they become crispiest when fried in oil.
