Vegan Thai Falafel with Sweet Chilli Sauce
One reason that I like to make this falafel, because I want to finish off the Brussels sprout that’s left from the Christmas time. And I want to start a high-fibre, low-cal, low-fat, low-GI and high in protein diet after the long holiday.
Use the Brussels Sprout to make falafel, is one of my biggest challenge, definitely I have no idea about the taste, because some people doesn’t like it, but I haven’t worry about it, it is quite personal choice. Otherwise use spinach for your substitution. This time I adapt the sweet potato to add more fibre and nutrition and I love the roasted peanut, it gave the falafel a bit crunchy bite. Lovely!
Yay! At last, the falafel come out from the oven, turn out so good and light, can’t wait to have a test, Mmm, let me try it probably, have another one then… They’re so tasteful, full of flavour and Thai fragrant. Will you put in your to-do-list? I wish you will! Enjoy! 🙂
Vegan Thai Falafel ~ gf, sf,
- 1 cup Brussels Sprout
- 1 medium Sweet Potato, grated
- 1/4 cup Fresh coriander, finely chopped
- 2 tsp Fresh ginger, finely chopped
- 1 to 2 Fresh Green chilli, finely chopped
- 1 stalk of Fresh Lemon grass, finely chopped the white part ( can use the frozen one )
- 1 can Chickpeas, drained and rinsed
- 3/4 to 1 cup Rolled oats, gluten-free ( can use the normal oats )
- 3/4 cup Roasted peanuts, roughly chopped
- 2 tbsp ground flax + 3 tbsp water, mixed and set aside
- 1 tbsp Fresh lime juice or lemon juice
- 2 tbsp Tamarind paste
- 1 tsp Sesame seed oil
- 2 tbsp Olive oil
- 1 tsp Ground Coriander
- Fresh grain pink sea salt and black pepper
For the Thai Sweet Chilli Sauce:
- 1/2 cup White vinegar
- 1/3 cup sugar
- 1/4 cup water
- 1 tsp Dry red chilli flake
- 2 Fresh red chilli, chopped
- 1 tbsp Soy sauce or Fish sauce
- 1 Clove of garlic, optional ( I haven’t use it )
- 2 tsp cornflour mix with 2 tsp water to thicken
- For the sauce: Just bring the water , sugar and vinegar to almost boiling, add dry and fresh chilli and soy sauce with the garlic, if you used. Add the thickening and let it simmer until a little bit thicken, off heat, pour into a clean and dry jar. Then serve.
- For the falafel : Trim the brussel sprouts and cut a cross on the top. Bring water to the boil in a saucepan over high heat, and add the brussel sprouts into the boiling water with 2 tsp of sugar, cook for about 3 minutes, off heat, drain and roughly chop.
- Stir the oats in the food processor and pulse until coarse oat flour, add chickpeas, brussel sprouts, sweet potato, turn on the power and let it process for 1 to 2 minutes, add all the remaining ingredients include the lime juice and oil except the seasoning and peanuts. Let the processor work for approximately 3 to 5 minutes, scrape the side down between the work and continue the process until it form soft dough or paste like, if it is too dry add 1 tbsp of water at a time and process until it bet the consistency that you like, add the peanuts and seasoning and pulse for a few seconds until all well combine.
- Preheat the oven to 350°F/180°C/160°C (fan oven), or gas mark 4.
- Shape the mixture into 6-8 patties or falafel shape, is up to you, packing each patty tightly between your hands so it holds together well. Place each patty onto the prepared baking sheet.
- Bake for 20 minutes, then gently flip the patties and bake for another 15-17 minutes until golden on both sides.
- After baking, place patties on a cooling rack for 10 minutes to cool slightly. Serve with toasted buns (or lettuce or whole grain wraps), tomato slices, lettuce, and the Thai sweet chilli sauce. Or you can serve with Greek yogurt.
- If you read through all the article, you will notice that in step 2, I mentioned that when you boil the Russels Sprout in the boiling water with 2 tsp of sugar, this is a good tip that I like to share with you all, the sugar will absorb the bitter taste from the Russels sprout.
- You can deep fry the falafel, but I like it roast in oven to reduce the fat absorb.