Falafels in cabbage wraps
Try Henriette Kristiansen's crispy falafels in cabbage wraps—perfect for meat-free days and versatile enough for salads, Buddha bowls, or tortillas. Healthy and easy!
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Cooking tools:
- Pot
- Fine-mesh sieve
- Cutting board
- Chef's knife
- Blender
- Spoon
- Stove
Ingredients
- 1 can Chickpeas
- 1 pcs. Onion
- 1 clove Garlic
- 2 pcs. Potato (small)
- 1 bunch Broad leaf parsley
- 2.1 grams Cumin
- 1/2 gram Cilantro (ground)
- 1 pcs. Egg
- 28.4 grams Grate
- 35 grams Oatmeal
- 1 handful grated cheese
- 1/2 l Oil (sunflower oil, for frying)
- 4 leaves Pointed Cabbage
- 4 handfuls Fresh spinach
- 2 pcs. Avocado (ripe)
- 2 pcs. Tomato
- 200 grams Sour cream
- 28 grams Mayonnaise
- 2 handfuls Herbs (e.g., parsley, dill, chives, thyme)
- Salt
- Pepper
- Lemon Juice
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