Rachel Khoo's Swedish-style falafels with red cabbage and dilll - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rachel Khoo’ s Swedish-style falafels with red cabbage and dilll By You Magazine - July 15, 2018 I found out there’s a bit of a falafel restaurant scene in Malmö, the biggest southern city in Sweden. It’s hardly a surprise when you think about it, given the deep national love for meatballs (as well as their beany counterparts). You could fry these as you would traditional falafel, but I’ve taken the lazier route (nothing to do with it being the healthier option) by using a muffin tin to cook them in the oven. David Loftus SERVES 4 3 tbsp rapeseed oil 1 onion, peeled and finely grated or diced 200g frozen chopped spinach sea salt and white pepper a few gratings of nutmeg 1 x 400g tin of chickpeas, drained (or butterbeans or other floury-textured tinned beans) 40g potato flour ¼ of a red cabbage (about 450g) a large bunch of dill, chopped 4 store-bought flatbreads of your choice (or see the book for homemade) 150g sour cream pink pickled onions, to serve (see the book for my easy recipe) 1. Preheat the oven to 240C/fan 220C/gas 9. Grease a 12-hole muffin tin generously with 2 tablespoons of oil (using about ½ a teaspoon for each hole). Slide it carefully into the oven. 2. Fry the onion in a wide frying pan with the remaining tablespoon of oil for 10 minutes or until soft. Add the frozen chopped spinach, some salt and pepper, the nutmeg and chickpeas. Cook for 10 minutes or until the majority of the water has evaporated, then take off the heat and mash. Stir in the flour and once cool enough to handle, roll into 12 equal balls (slightly smaller than a golf ball). 3. Take the muffin tin out of the oven and put the falafels in the holes – be careful as the oil might spit. Place back in the oven and turn the heat down to 220C/fan 200C/gas 7. Cook for 20-25 minutes, turning the falafels around after 10 minutes, until browned all over. 4. Meanwhile, thinly slice the cabbage using a mandoline or sharp knife. Massage in a generous pinch of salt and toss with the chopped dill. 5. To assemble, take a flatbread, add some red cabbage and pop 3 falafels on top. Drizzle on some sour cream and add some pickled onions, then roll up and eat. GET AHEAD The falafels can be made up to 3 days in advance and reheated in a low oven before eating. SAVE 25% ON RACHEL’S NEW BOOK The Little Swedish Kitchen by Rachel Khoo will be published by Michael Joseph on 26 July, price £20. To pre-order a copy for £15 until 29 July visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved