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Ellen’s Falafel with Pickled Vegetables

Ellen’s Falafel with Pickled Vegetables Related:   Chanukah, Israel & Middle East, July 4th, kid-friendly, pareve, vegan, vegetables & legumes, vegetarian

Prep time: 20 minutes + 24 hours pickling

Cook time: 20–25 minutes

Yield: 4–6 servings

A plant-based dish—because in the biblical times they ate a mostly (80-percent) plant-based diet! We love this dish because it has all the foods we learned how to make the local way in Israel this past spring.


  • Pickling Liquid
  • 3 cups water
  • 1 cup apple cider vinegar
  • ½ cup sugar
  • 12 black peppercorns
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 2 bay leaves
  • 2 sprigs of thyme
  • 2 garlic cloves, crushed
  • Picked Vegetables
  • 2 cups finely shredded green cabbage (or cauliflower florets)
  • 1 cup carrots, julienned using a mandoline
  • 1 red onion, peeled and thinly sliced
  • Falafel
  • 1 package good-quality falafel mix or your favorite recipe
  • Canola oil, for deep-frying
  • To Serve
  • Pita bread, warmed
  • Hummus or red pepper hummus
  • Tahini sauce


  • Pickles: Combine all ingredients for pickling liquid in a pot, bring to a boil and allow to cool at room temperature. Strain and reserve. Bring liquid back to a boil. Put vegetables in a jar and pour liquid over vegetables, making sure they’re submerged. Allow to cool (about 1 to 2 hours), then cover and refrigerate, allowing to pickle for 24 hours.
  • Falafel: Prepare falafel according to package directions or your favorite recipe. Roll into walnut-sized balls and flatten slightly. Heat oil in a deep pot until it reaches 325 degrees. Add balls a few at a time and fry until golden brown, a few minutes per side. Remove with a slotted spoon, drain on a plate lined with paper towels and season with extra salt and pepper, if needed.
  • Serve falafel balls hot with pickled vegetables, hummus or red pepper hummus and warm pita bread. Drizzle with tahini sauce.

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