Cucumber Noodles And Falafel With Tzatziki Slaw | sheerluxe.com

Cucumber Noodles And Falafel With Tzatziki Slaw

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Prep Time: 40 Minutes | Cooking Time: 30 Minutes

Serves 4 

Savory oven-baked falafel are balanced by tangy purple cabbage and red pepper slaw, cucumber noodles, and tzatziki sauce in this colourful dish. This dynamic trio is a plant-powered force of nourishment, simultaneously hearty and refreshing.

INGREDIENTS:

Falafel:

  • 1/3 cup of old-fashioned rolled oats
  • 1 (15-ounce) can of chickpeas, drained and thoroughly rinsed
  • 2 heaping cups of stemmed and roughly chopped curly kale
  • 1/4 cup of loosely packed fresh coriander, stemmed
  • 1/4 cup of loosely packed flat-leaf parsley, stemmed
  • 2 small shallots, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 tbsps of shelled hemp seeds
  • 2 tbsps of tahini
  • 1 tbsp of fresh lemon juice
  • 1 tsp of smoked paprika
  • 1 tsp of ground coriander
  • 3/4 tsp of ground cumin
  • 1/2 tsp of sea salt or to taste

Purple Cabbage & Red Pepper Slaw:

  • 3 cups of shredded purple cabbage (about 1/2 small head)
  • 1 red bell pepper, cored, seeded, and julienned
  • 1/3 cup of loosely packed fresh coriander, stemmed and finely chopped
  • 2 tbsps of tahini
  • 2 tbsps of apple cider vinegar
  • 1/2 tsp of pure maple syrup
  • 1/4 tsp of sea salt or to taste

Tzatziki sauce:

  • 1/2 cup of raw cashews (or shelled hemp seeds)
  • 1/4–1/3 cup of filtered water, as needed
  • 1/4 cup of peeled and roughly diced cucumber, plus 1/4 cup of grated cucumber
  • 1 tbsp plus 2 tsps of fresh lemon juice
  • 1 clove garlic, peeled
  • 2 tsps of apple cider vinegar
  • 1/4 tsp of sea salt or to taste
  • Freshly ground black pepper

Cucumber noodles:

  • 1 large hothouse or English cucumber, ends trimmed

METHOD:

  1. Preheat the oven to 375 ̊F. Line a large baking tray with parchment paper.
  2. In a food processor, process the rolled oats for 1 minute, or until a coarse flour develops. Transfer to a large mixing bowl and set aside.
  3. Add the remaining falafel ingredients to the food processor and pulse 30–40 times to coarsely chop and mix. The mixture should be finely chopped but still have some texture. Transfer to the bowl with the oat flour, and use a large wooden spoon to mix well.
  4. Scoop out a scant 2 tablespoons of the falafel dough, form into a patty, and place on the lined baking tray. Repeat with the remaining dough. You should have 12 patties.
  5. Bake for 15 minutes, gently flip each patty, and bake for another 10–15 minutes, or until the exteriors are crisp and golden. Remove from the oven and let cool slightly before serving.
  6. Add the purple cabbage, red pepper, and coriander to a large nonreactive (i.e., nonmetallic) mixing bowl.
  7. In a small mixing bowl, vigorously whisk together the tahini, apple cider vinegar, maple syrup, and sea salt until emulsified. Pour it over the slaw and toss to coat.
  8. Use a spiralizer to spiralize the cucumber into noodles. Alternatively, use a vegetable peeler to shave the cucumber lengthwise into long, ribbon-like strips.
  9. In a high-speed blender, combine the cashew or hemp seeds, water, diced cucumber, lemon juice, garlic, apple cider vinegar, sea salt, and black pepper to taste and blend on high for 2–3 minutes, or until completely smooth. Transfer to an airtight jar and stir in the grated cucumber. Taste and season with more sea salt and black pepper, if desired. Store in the refrigerator for up to 3 days.
  10. Divide the cucumber noodles, slaw, and falafel patties among bowls. Drizzle the cucumber noodles and falafel with the tzatziki sauce. Serve immediately.

Recipe courtesy of Blissful Basil by Ashley Melillo (BenBella Books, £14.99)