Meera Sodha is reinventing falafel in a way that makes it lighter and more accessible. By opting for pan-frying instead of deep-frying, and incorporating tinned chickpeas and sweet potato, she creates a version that’s not only moist but also bursting with flavor.
In her own words, Meera is aware that traditionalists might raise an eyebrow at her calling this dish “falafel.” Classic falafel is usually made from dried chickpeas and deep-fried for that ideal crispiness. However, she explains that homemade falafel can often turn out dry and less appealing. Her method, which uses convenient canned chickpeas and sweet potatoes, results in a rich patty that pairs wonderfully with harissa mayonnaise and pickled cabbage. Plus, it’s quick to make—just 10 minutes of prep and 30 minutes of cooking time for a serving size of four.
Here’s a rundown on how to whip up her Sweet Potato Falafel with Harissa Mayo and Pickled Cabbage:
**Ingredients for the Falafel:**
– 800g (2 tins) drained chickpeas
– 60g flat-leaf parsley (reserve 10g for garnish)
– 4 tsp ground cumin
– 2 tsp ground coriander
– 2 tsp baking powder
– 1½ tsp fine sea salt
– Zest of 2 lemons (keep the juice for pickling)
– 1 small sweet potato, peeled and grated (about 200g)
– 2 tbsp chickpea flour (20g)
– Rapeseed oil for frying
**For the Pickled Cabbage:**
– ¼ red cabbage (300g), finely shredded
– 2 tbsp lemon juice
– ½ tsp fine sea salt
**To Serve:**
– 2 tbsp rose harissa (Meera recommends Belazu’s)
– 120g vegan mayonnaise
– 4 large pitas or flatbreads
– ½ cucumber (150g), finely sliced
– Pickled chilies (Meera suggests Cooks & Co’s green frenk chilies)
**Instructions:**
1. Begin by placing the chickpeas in a food processor along with chopped parsley (remember to set aside some whole leaves), spices, baking powder, salt, and lemon zest. Blend until you achieve a rough paste.
2. Scrape down the bowl’s sides and blend again until the mixture holds together when pressed.
3. Transfer the mixture to a bowl and fold in the grated sweet potato and chickpea flour. Shape the mixture into 12 balls, each roughly 65g, and flatten them into patties about 6cm across.
4. For the pickled cabbage, mix the shredded cabbage, lemon juice, salt, and reserved parsley in a bowl, ensuring it’s well combined before letting it sit.
5. To make the harissa mayonnaise, simply combine the harissa and mayonnaise in a bowl.
6. In a large frying pan, heat three tablespoons of oil over medium-high heat. Cook the patties in batches if needed, browning them for about four to five minutes on each side while adding more oil as necessary.
7. To serve, toast a pita, then cut it open and spread harissa mayonnaise on one half. Fill it with three patties, a handful of pickled cabbage, cucumber slices, and a pickled chili. Repeat for the remaining pitas and fillings.
This vibrant dish not only highlights Meera’s inventive approach to a classic favorite but also merges traditional flavors with a contemporary twist that’s sure to please.
