Homemade Falafel with Pickled Cucumber and Kefir Sauce

Enjoy this flavourful falafel dish, complete with tangy pickled cucumber and a creamy kefir sauce. Perfect for a refreshing, wholesome meal.

Ingredients (Serves 4)

For the Falafel:

• 200g Dry Chickpeas (soaked for up to 48 hours, changing water a couple of times)

• 20g Fresh Parsley (rinsed, well dried, roughly chopped)

• 50g Fresh Coriander (finely chopped)

• 1/2 Yellow Onion (roughly chopped)

• 3 Garlic Cloves (roughly chopped)

• 2g Ground Cumin

• 2g Ground Coriander

• 6g Sea Salt

• 12g Chickpea Flour (plus more as needed)

• 7ml Extra Virgin Olive Oil

For the Pickled Cucumber:

• 10 Mint Leaves

• 2 Bay Leaves

• 12 Black Peppercorns

• 15g Coconut Sugar

• 6g Sea Salt

• 50ml Kombucha

• 200ml Water

• 1/2 Cucumber (thinly sliced with a vegetable peeler)

For the Kefir Sauce & Toppings:

• 150ml Plain Kefir

• 50g Cottage Cheese

• 50ml Extra Virgin Olive Oil (for drizzling)

• 5g Sauerkraut (or as desired)

• 5g Fresh Dill (chopped)

Instructions

Step 1: Prepare the Falafel

1. Rinse and soak the chickpeas in water for at least 24 hours (preferably up to 48 hours), ensuring they are fully submerged. Change the water a couple of times.

2. Drain and pat the chickpeas dry. Make sure they are completely dry to prevent the mixture from being too wet.

3. Blend the chickpeas in a food processor along with parsley, coriander, onion, garlic, cumin, ground coriander, salt, and chickpea flour. Process until the texture is similar to couscous.

4. Transfer the mixture to a bowl and refrigerate for 1–2 hours to firm up.

5. Shape the mixture into golf ball-sized patties. Add more flour if needed for binding.

6. Lightly fry the falafel in olive oil or coconut oil until golden and crisp on each side. Remove and set aside.

Step 2: Make the Pickled Cucumber

1. In a small saucepan, combine mint, bay leaves, peppercorns, coconut sugar, sea salt, kombucha, and 200ml water.

2. Bring to a boil, allowing the sugar to dissolve completely.

3. Pour the hot mixture over the sliced cucumber. Let it cool, then cover with cling film and refrigerate.

Step 3: Prepare the Kefir Sauce

1. Blend kefir and cottage cheese together until smooth.

2. Season to taste, cover, and chill until ready to serve.

Step 4: Assemble the Dish

1. Spread the kefir sauce across half of the base of 4 small, shallow bowls.

2. Drizzle extra virgin olive oil over the sauce and use a spoon to create a marbled effect.

3. Place two pickled cucumber slices and some sauerkraut on the uncovered side of the plate.

4. Add the freshly cooked falafel and sprinkle with fresh dill.

5. Serve and enjoy!