Miso Rice Falafels

  • Lunch

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.


Miso Rice Falafels

5 from 1 vote
Recipe by George L. Course: LunchCuisine: MediterraneanDifficulty: Easy
Servings

15

falafels
Prep time

20

minutes
Cooking time

20

minutes
Calories

98

kcal

A 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 greek yogurt

  • 1 tablespoon honey

  • 1 tablespoon parsley, finely chopped

Directions

  • Take the chickpeas out of the can (see Notes for 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.
  • 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.
  • While the falafels are baking, make the Greek Yogurt sauce. Whisk together the greek yogurt, honey, and chopped parsley. Set aside.
  • 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 :))

Notes

  • Chickpea Brine can be used as an egg-white replacement. Whip it up with a whisk to make amazing meringue for your vegan desserts.

Did you make this recipe? I’d love to see your recreations!

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