Falafel Bowls With Quick-Pickled Cabbage and Tzatziki | VegNews

Ingredients

• For the falafel:
• 1 cup dried chickpeas, soaked 18 to 24 hours and drained
• 1½ cups lightly packed chopped fresh flat-leaf parsley
• ⅔ cup finely chopped yellow onion
• 4 garlic cloves, minced
• 2 scallions, roughly chopped
• 1 tablespoon fresh lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1¼ teaspoons fine salt
• 4 tablespoons olive oil, divided
• For the quick-pickled red cabbage: 
• 2 cups shredded red cabbage
• ½ teaspoon fine salt
• 2 tablespoons
• sugar
• ½ teaspoon black pepper
• 1 cup boiling water
• ½ cup white wine vinegar
• For serving:
• Storebought or
• homemade vegan tzatziki
•  
• 1 English cucumber, chopped
• Pitas, warmed