This Marry Berry Falafel with Pickled Red Cabbage and Whipped Feta is a fresh and herby recipe, which includes chickpeas and feta cheese. It’s a healthy twist on the classic, ready in just over 1 hour with make-ahead flexibility.
Marry Berry Falafel with Pickled Red Cabbage and Whipped Feta Ingredients
For the falafel:
- 2–3 tbsp olive oil
- 2 large banana shallots, finely chopped
- 2 garlic cloves, finely grated
- 1 tbsp ground coriander
- 2 tsp ground cumin
- Zest and juice of 1 lemon
- Small bunch parsley, chopped
- Small bunch coriander, chopped
- 4 tbsp plain flour
- 1 egg, beaten
- 2 × 400g tins chickpeas, drained and rinsed
- 2 Little Gem lettuces, shredded
For the pickled cabbage:
- 4 tbsp white wine vinegar
- 25g (1oz) caster sugar
- 225g (8oz) red cabbage, finely shredded
- ½ red onion, finely sliced
For the whipped feta:
- 200g (7oz) feta cheese
- 6 tbsp Greek yoghurt
How To Make Marry Berry Falafel with Pickled Red Cabbage and Whipped Feta
- Pickle the cabbage: Heat vinegar and sugar until dissolved. Pour over cabbage and onion in a bowl, toss, season, cover, and leave for 1 hour.
- Sauté aromatics: Fry shallots in olive oil until soft. Add garlic, coriander, and cumin. Cook briefly, then cool.
- Mix falafel base: In a bowl, combine cooled aromatics with lemon zest, herbs, flour, and egg.
- Process chickpeas: Pulse chickpeas in a food processor until finely chopped. Add to bowl, season, and mix well. Form into 12 patties. Chill for 30 minutes.
- Make whipped feta: Blend feta and yoghurt in a food processor for 30 seconds until smooth.
- Cook falafels: Fry patties in hot oil for 3 minutes per side until browned.
- Assemble plates: Serve lettuce with falafels, pickled cabbage, and whipped feta, or present on a sharing platter.
Recipe Tips
- Can I make falafels ahead? Yes, shape and refrigerate up to 1 day ahead.
- How long does pickled cabbage last? Up to 2 days in the fridge.
- Can I freeze falafel? Yes, freeze uncooked falafels for up to 3 months.
- How to make them crispier? Use a hot nonstick pan and don’t overcrowd.
- What’s the texture like? These are coarse falafels with a firm bite and lots of herbs.
What To Serve With Falafel and Whipped Feta
These flavorful falafels go great with:
- Warm pita or flatbread
- Hummus or tahini dip
- Roasted sweet potatoes
- Cucumber and tomato salad
- Herbed couscous or bulgur
How To Store Falafel with Pickled Cabbage and Whipped Feta
Refrigerate: Store cooked falafels, cabbage, and feta separately. Keep falafels up to 3 days.
Freeze: Freeze uncooked falafel patties for up to 3 months. Thaw before frying.
Reheat: Rewarm falafels in a pan or oven until hot and crispy.
Falafel with Pickled Red Cabbage and Whipped Feta Nutrition Facts
- Calories: 390 per serving
- Protein: 15g
- Carbohydrates: 28g
- Fat: 22g
- Fiber: 7g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I bake the falafels instead of frying?
Yes, bake at 200°C for 20 minutes, flipping halfway through.
Do I need to peel the chickpeas?
No, rinsing is enough, but peeling gives a smoother texture if preferred.
What’s a substitute for feta?
Try goat cheese or a vegan feta alternative for dairy-free versions.
Can I make it vegan?
Yes, omit the egg and use a flaxseed substitute. Use vegan cheese or hummus instead of whipped feta.
Marry Berry Falafel with Pickled Red Cabbage and Whipped Feta
Description
Crisp, herby falafel served with zesty pickled cabbage and creamy whipped feta for a vibrant and hearty vegetarian plate.
Ingredients
Instructions
- Pickle cabbage in vinegar-sugar syrup with onion; let sit 1 hour.
- Fry shallots, garlic, and spices in oil; cool.
- Mix aromatics with lemon, herbs, flour, and egg.
- Pulse chickpeas; combine with mix and form patties. Chill 30 min.
- Blend feta and yoghurt until smooth.
- Fry falafels 3 min per side until golden.
- Serve with lettuce, cabbage, and feta.
Notes
- Chill falafels before frying to help them hold shape.
- Use a food processor for smoother blending.
- Fry in batches to avoid soggy results.
- Prepare pickled cabbage 1–2 days ahead for deeper flavor.