Usuba
Spiced Falafel with Cabbage Noodles
Spicy falafel with curry and cumin in tomato sauce, served on crispy cabbage noodles with soy sauce. Both components are self-sufficient and complement each other perfectly.
- Prep
- 480 min
- Cooking
- 60 min
- Total
- 540 min
- Standard serving
- 531.3 g
Ingredients
Total 19- Canned chickpeas
133.33 g≈ 3/4 cup - Onion
33.33 g≈ 1/4 pcs - Sweet pepper
6.67 g - Cilantro
3.33 g≈ 1 sprig - Smoked Paprika
3.33 g≈ 1 tsp - Curry powder
1.33 g≈ 1/3 tsp - Garlic
1.33 g≈ 1/2 clove - Ground cumin (zira)
0.67 g - Rice flour
13.33 g≈ 3.5 tsp - White cabbage
200 g≈ 4 slice - Soy sprouts
33.33 g≈ 1/3 cup - Cornконсервированный
20 g≈ 2 tbsp - Soy sauce
13.33 ml≈ 1 tbsp - Tonkatsu sauce
13.33 g≈ 2.5 tsp - Sriracha
3.497 g≈ 2/3 tsp - Peeled tomatoes
40 g - Sesame oil
6.67 ml≈ 1.5 tsp - Sesame
1.33 g≈ 1/2 tsp - Salt
to taste
Instructions
- 1
Step 1
Soak the chickpeas overnight.
- 2
Step 2
Pass the chickpeas and onion through a meat grinder. Add finely chopped bell pepper, garlic and cilantro.
- 3
Step 3
Place the mixture in a deep bowl. Add curry, cumin, salt, and rice flour. Mix thoroughly.
- 4
Step 4
Form balls of 10–15 grams. Roll them in rice flour and deep fry for 3 minutes until golden brown.
- 5
Step 5
Cut the cabbage into thin long strips. Pour sesame oil onto a highly heated pan and quickly stir-fry the cabbage. Add bean sprouts, corn, and soy sauce. Mix well.
- 6
Step 6
Combine tonkatsu sauce and peeled tomatoes in a sauté pan. Reduce by a third. Place falafel in the ready sauce and heat for 1 minute.
- 7
Step 7
Place the cabbage on a plate, put the falafel in the center. Garnish with cilantro leaves and sesame seeds. Drizzle with remaining sesame oil and sriracha sauce to taste.
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