Ellen’s Falafel with Pickled Vegetables
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
- 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.