A Japanese-Mediterranean Fusion dish: oven-baked Miso Rice Falafels wrapped in fresh pita bread and served with Greek yogurt sauce.
Although I am Taiwanese and I’ve mostly been eating Asian/Taiwanese food in my life, I have a weird obsession with Mediterranean food. Perhaps this obsession could be traced back to L’as du Fallafel in Paris…Yep, It’s definitely that.
A few months ago, I met Mr. Numan Karabiyik, the co-founder of Boochman Kombucha (a Kombucha taproom located in Berkeley, California). While he was culinary trained in Turkey, he ended up gaining a lot of his restaurant experience in Japanese restaurants. He was the one who first introduced me to Japanese-Mediterranean fusion food — this recipe was inspired by him.
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Miso Rice Falafels (Vegan)
Course: LunchCuisine: MediterraneanDifficulty: Easy15
falafels20
minutes20
minutes98
kcalA vegan Japanese-Mediterranean Fusion dish: oven-baked Miso Rice Falafels wrapped in fresh pita bread and served with Greek yogurt sauce.
Ingredients
1 (16 oz.) can chickpeas
1 cup fresh parsley
1/2 a medium shallot, roughy chopped
3 cloves garlic, roughly minced
30 grams of overnight cooked rice
1 tablespoon miso
1 teaspoon salt
1 teaspoon white pepper
1 pinch red pepper powder
vegetable oil, for frying
- Greek Yogurt Sauce
1/2 cup vegan greek yogurt
1 tablespoon maple syrup
1 tablespoon parsley, finely chopped
Directions
- Prepare Falafels. Take the chickpeas out of the can (save the chickpea brine) and rinse the chickpeas well with water. Drain them on a paper towel. In a food processor, blend together chickpeas, garlic, shallots, parsley, rice, miso, salt, white pepper, red pepper flakes. Blend til smooth. Scoop out equal portions of the falafel batter and with damp hands, shape each portion into a ball. Place them on a parchment-lined baking tray and press them gently to slightly flatten.
- Bake Falafels. Preheat the oven to 180 degrees Celsius. While the oven is pre-heating, sear the falafels. In a nonstick pan on high heat, heat up some oil and fry the falafels for 3 minutes on each side. Then into the oven and bake for 15 minutes.
- Prepare Sauce. While the falafels are baking, make the Greek Yogurt sauce. Whisk together the vegan greek yogurt, maple syrup, and chopped parsley. Set aside.
- To Serve. Serve Falafels while they are hot with fresh kale leaves wrapped in pita bread. Drizzle some Greek Yogurt sauce onto the falafels and garnish them with extra parsley leaves and red pepper powder. Enjoy warm.
Notes
- Chickpea Brine/Aquafaba. Chickpea Brine is an excellent egg-white replacement. Whip it up with a whisk to make amazing meringue for your vegan desserts.
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