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Falafel dog with crispy cabbage and tahini drizzle
When people think of chickpeas, falafels often come to mind. But who’s to say they have to be balls tucked into a pita? This is a fun new way to enjoy falafel and a great opportunity to try different toppings.
SERVES
4
TO
6
Ingredients
- 1/2 head purple cabbage, thinly sliced
- 6 tablespoons olive oil, divided
- 1 1/2 cups cooked or canned chickpeas
- 1 red onion, chopped
- 1 bunch of parsley, roughly chopped (about ¾ cups firmly packed)
- 1 tablespoon cumin
- 1/2 teaspoon chilli powder
- 1 tablespoon ground coriander
- 2 cloves of garlic, minced
- 1 teaspoon salt
- 1 cup all purpose flour
- 4 hot dog buns
For the dressing:
- 1/4 cup tahini
- Juice from 1/2 lemon
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1 tablespoon chives or parsley, chopped
- 2 tablespoons warm water
Directions
- Preheat oven to 400°F.
- Place cabbage on a lightly greased cooking tray and rub with two tablespoons olive oil. Roast for 30 minutes, stirring once or twice, until very crispy.
- In a food processor add chickpeas, onion, parsley, cumin, chili powder, ground coriander, garlic, salt, flour and remaining four tablespoons olive oil and pulse until combined.
- Remove and form into hot dog like shapes. Place on a parchment-lined baking sheet.
- Bake for 20-25 minutes or until golden brown.
- Meanwhile, make tahini dressing by combining all dressing ingredients in a glass jar with a lid and shake well. Set aside.
- Place the dogs in buns, top with crispy cabbage and drizzle with tahini dressing.
