Cabbage noodles with falafel
6 servings
60 minutes
A bright recipe, where both components are as spectacular as can be: falafel with lots of spices and cabbage noodles, which can be served as a separate dish. Recipe by the chef of the Archie restaurant Viktor Massov.
1
Soak the chickpeas overnight.
- Chickpeas: 800 g
2
Pass chickpeas and onion through a meat grinder, add finely chopped pepper, garlic, and cilantro.
- Chickpeas: 800 g
- Onion: 200 g
- Bell pepper: 40 g
- Garlic: 8 g
- Cilantro: 20 g
3
Place in a deep bowl, add curry, cumin, salt, flour and mix thoroughly.
- Curry powder: 8 g
- Ground cumin: 4 g
- Salt: to taste
- Rice flour: 80 g
4
Form balls of 10-15 grams, coat them in flour, and fry in hot oil for 3 minutes.
- Rice flour: 80 g
5
Cut the cabbage into thin long strips. Pour a little sesame oil into a hot pan and quickly fry the cabbage. During the process, add sprouts, corn, soy sauce and mix well.
- White cabbage: 1200 g
- Sesame oil: 40 ml
- Soybean sprouts: 200 g
- Canned sweetcorn: 120 g
- Soy sauce: 80 ml
6
Combine tonkatsu sauce and tomatoes in a saucepan and reduce by one third. Add falafel to the finished sauce and heat for 1 minute.
- Tonkatsu sauce: 80 g
- Pelati (whole peeled tomatoes): 240 g
7
Place the cabbage on the plate before serving, add falafel in the center, and garnish with cilantro leaves and sesame.
- Cilantro: 20 g
- Sesame seeds: 8 g
