Marry Berry Falafel with Pickled Red Cabbage and Whipped Feta

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

1. 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.
2. Sauté aromatics: Fry shallots in olive oil until soft. Add garlic, coriander, and cumin. Cook briefly, then cool.
3. Mix falafel base: In a bowl, combine cooled aromatics with lemon zest, herbs, flour, and egg.
4. 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.
5. Make whipped feta: Blend feta and yoghurt in a food processor for 30 seconds until smooth.
6. Cook falafels: Fry patties in hot oil for 3 minutes per side until browned.
7. 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

Marry Berry Falafel with Pickled Red Cabbage and Whipped Feta

Author: Imen Dridi Cooking Method:Frying Cuisine:Middle Eastern-Inspired Courses:Dinner

Difficulty:BeginnerPrep time: 30 minutesCook time: 15 minutesRest time: 30 minutesTotal time:1 hour 15 minutesServings:6 servingsCalories:390 kcal Best Season:Available

Description

Crisp, herby falafel served with zesty pickled cabbage and creamy whipped feta for a vibrant and hearty vegetarian plate.

Ingredients

• 2–3 tbsp olive oil
• 2 shallots, chopped
• 2 garlic cloves, 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 flour
• 1 egg, beaten
• 2 × 400g tins chickpeas, rinsed
• 2 Little Gem lettuces, shredded
• 4 tbsp white wine vinegar
• 25g caster sugar
• 225g red cabbage, shredded
• ½ red onion, sliced
• 200g feta cheese
• 6 tbsp Greek yoghurt

Instructions

1. Pickle cabbage in vinegar-sugar syrup with onion; let sit 1 hour.
2. Fry shallots, garlic, and spices in oil; cool.
3. Mix aromatics with lemon, herbs, flour, and egg.
4. Pulse chickpeas; combine with mix and form patties. Chill 30 min.
5. Blend feta and yoghurt until smooth.
6. Fry falafels 3 min per side until golden.
7. 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.

Keywords:Marry Berry Falafel with Pickled Red Cabbage and Whipped Feta