Cabbage Noodles with Falafel
Main Dishes | Author's cuisine
⏳ Time
1 hour + 8 hours
🥕 Ingredients
19
🍽️ Servings
6
Description
A vibrant recipe where both components are nothing short of spectacular: falafel infused with a variety of spices and cabbage noodles that can stand on their own as a dish. Recipe by Chef John from a popular American restaurant.
Ingredients
- Chickpea - 28.2 oz
- Onion - 7.1 oz
- Sweet Pepper - 1.4 oz
- Cilantro - 0.7 oz
- Smoked salt - 0.7 oz
- Red Curry Powder - 0.3 oz
- Garlic - 0.3 oz
- Ground Cumin - 0.1 oz
- Glutinous Rice Flour - 2.8 oz
- White Cabbage - 42.3 oz
- Peanut Sprouts - 7.1 oz
- Canned Corn - 4.2 oz
- Soy Sauce - 2 fl oz
- Tonkatsu sauce - 2.8 oz
- Sriracha - 0 fl oz
- Baking Tomatoes - 8.5 oz
- Sesame Oil - 1 fl oz
- Sesame bun - 0.3 oz
- Salt - to taste
Step by Step guide
Step 1
Soak the chickpeas overnight.
Step 2
Pass the chickpeas and onion through a meat grinder, then add finely chopped bell pepper, garlic, and cilantro.
Step 3
Place in a deep bowl, add curry, cumin, salt, flour, and mix thoroughly.
Step 4
Shape the mixture into balls weighing 10–15 grams, coat them in flour, and deep-fry for 3 minutes.
Step 5
Slice the cabbage into thin, long strips. Pour a little sesame oil into a hot skillet and quickly sauté the cabbage. During the process, add the sprouts, corn, soy sauce, and mix well.
Step 6
Combine the tonkatsu sauce and tomatoes in a saucepan and reduce by one third. Add the falafel to the sauce and heat for 1 minute.
Step 7
Before serving, arrange the cabbage on a plate, place the falafel in the center, and garnish with cilantro leaves and sesame seeds.
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