RECIPE: Falafel Mezze with Reclaimed Red Kraut

We LOVE a mezze. Loads of little bits of different types of food? That's how we love to eat. Not just because it gets our tastebuds extra excited but it provides a whole heap of different types of foods, which increases the range of nutrients we're packing in. Yep, as nutritionists we think about this stuff, a lot.

Making your own falafel requires a bit of work but is so rewarding and once you have the basic recipe down you can experiment with different flavours and types of falafel. Carrot, beetroot or sweet potato falafel? Why not, go crazy!!

Reclaimed Red Kraut is our favourite ferment to pair with Middle Eastern or Mediterranean dishes as the tangy-mustardy taste goes great with a range of different foods. However if you want to add some extra spice add one of our Kimchis to fire up your mezze.

Ingredients (serves 4)

For the falafel:

Dried chickpeas x 400g (NOTE: these need soaking the day before you make this!)

Fresh parsley x 1 handful

Fresh coriander x 1 handful

White onion x 1 small, peeled and quartered

Garlic x 8 cloves, peeled

Salt x 1/2 tsp

Black pepper x 1tsp

Ground cumin x 1tsp

Ground coriander x 1tsp

Cayenne powder x 1tsp

Baking powder x 1tsp

Optional: toasted sesame seeds x 2tbsp

Vegetable oil for frying

For the roasted vegetables:

Red onion x 1, peeled and cut into large chunks

Bell peppers (any colour) x 2, de-seeded and cut into large chunks

Aubergine x 1, cut into large chunks

Olive oil x 2tbsp

For the olive herb salad:

Green olives x 4tbsp, sliced in half

Cucumber x 1/2, finely chopped

Tomatoes x 3, finely chopped

Fresh parsley x 1 handful, finely chopped

Olive oil x 1btsp

Extras:

Reclaimed Red Kraut x 4tbsp

Pitta bread

Houmous

Tahini sauce (mix tahini with lemon juice and water until smooth)

Lemon wedges

Pickled vegetables, e.g. chilli, cucumber

Boiled eggs or crumbled feta cheese (vegetarian only)

Method

1. The night before: place the chickpeas in a large bowl, cover with cold water and leave to soak for 18-24 hours until doubled in size and slightly soft.

2. Add the onion, peppers, aubergine and olive oil to a large roasting tin and roast at 200°C fan for 25 minutes.

3. Add all the ingredients for the olive salad to a bowl and gently combine. Season with black pepper.

4. Meanwhile, drain the chickpeas and pat them dry as best you can then add them to a food processor with all the other ingredients except the baking powder (and sesame seeds if using). Blend until well combined and the mix sticks together (but isn't a full-on paste). Then mix through the baking powder and sesame seeds.

5. In a medium frying pan add the vegetable oil to about 1.5 inches deep and heat on medium. Test the oil is hot enough by adding a small drop of the falafel mix to the oil. If it floats and sizzles the oil is hot enough. You want to keep it on a medium heat as if the oil is too hot the mix can burn and fall apart.

6. Shape the falafel mix into 1.5 inch diameter balls and then flatten slightly, adding to the oil in small batches. Flip after 2-3 minutes making sure they're golden brown on each side before removing from the oil with a slotted spoon.

7. Once all the falafel are cooked serve them on a plate spreading the roasted vegetables, salad, Reclaimed Red Kraut and optional extras out on a table, allowing everyone to serve themselves.

8. Get constructing and enjoy!

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