Falafel, sesame sauce and kimchi

Petra Denk Written by 

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Isländisches Kimchi Isländisches Kimchi Copyright: Simon Bajada

Raw food trip around the world: 1st Station - Iceland! Falafel, sesame sauce and kimchi are just a few of the ingenious raw food dishes in the cookbook "PUR" by Icelander and chef Solla Eriksdóttir

The cooking book "PUR" by Icelander Solla Eriksdóttir appealed to me immediately - on the one hand because of the simplicity and at the same time captivating beauty of the photos and the layout. In addition, the life story of Solla is told - how she and her family came to feed mainly on fresh and pickled vegetables - in a nation that mainly eats fish and potatoes! "I became more and more aware that the food in my friends' home was different from what I was used to," Solla says. Even her grandparents grew their own vegetables and fermented it for the winter. The trained nutritionist and musician now operates the popular restaurant Gló in Reykjavik. In her cookbook, she presents a successful mix of delicious recipes for vegetarian cuisine, which also has a lot to offer for raw food lovers - with a focus on the most seasonal and natural foods possible.

I "cooked" the falafel with sesame sauce and was simply thrilled! The Falafels taste wonderfully fresh and juicy and are prepared quickly. I used pre-ground walnut kernels and added fresh parsley instead of coriander. The sesame sauce with orange, curry and cumin matches perfectly to the falafels. Unfortunately, the Phaidon-Verlag had no photos of this court, which could have been provided for the review. Therefore, here's just the kimchi, which in my opinion fits great with the falafel - as a sharp-sour contrast. I myself used Jerusalem artichoke for the kimchi instead of the radish I just had in stock. Instead of coconut sugar, I used agave syrup and added grated ginger instead of ginger shots. We ate this pickled salad within two weeks because it's long lasting - and it was just delicious, a taste explosion! Because of the two dishes I've prepared from the cookbook, I can understand why Solla's restaurant in Iceland is so popular. The cookbook I would call ingenious, simple and calm. It informs with beautiful pictures and not too long descriptions about everything the author likes to convey, without being too instructive. So I can only say that this book will surely accompany me for a long time and enrich my kitchen! :-)

 
Falafel with sesame sauce

For 4 people

Falafel:

225 g of almonds
150 g walnut kernels
70 g sesame paste (Tahini)
40 g raisins
15 g parsley
15 g of coriander herb and a few leaves to decorate
1 tbsp ground cumin
2 tablespoons of coconut oil
2 tablespoons of lemon juice
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Sesame sauce:

3 tablespoons of lemon juice
75 ml of orange juice
90 g sesame paste (Tahini)
3 garlic cloves, crushed
1/2 teaspoon Himalayan salt or sea salt
2 tablespoons coriander herb
1 tbsp parsley
1 teaspoon curry powder
1/2 teaspoon ground cumin
2 dates, pitted

Decoration:
parsley leaves

Blend all the ingredients for the falafel in a blender and use them to make a dough (Tip: you can also use pre-ground nuts if you do not have a professional blender.) First, mix the herbs and raisins with the liquid ingredients and the sesame paste mix grated walnuts and almonds). Form about 20 balls from the dough and leave to dry for about 4-6 hours at 47 degrees. For the sauce, also process all the ingredients in the stand mixer to a sauce.

 
Icelandic kimchi

Makes about 1 kg of kimchi

Falafel:

1/2 small head red cabbage, cut into very fine strips
1 red pepper, cut into fine strips
4 radishes, cut into fine strips
Cut 2 carrots into fine strips
1/2 head cauliflower, cut into bite-sized pieces
3 tablespoons of sea salt flakes

Vinaigrette:

250 ml cider vinegar
1 tbsp. Tamari (soy sauce)
1 tbsp coconut milk sugar (alternatively agave syrup)
2 tablespoons of grated ginger
6 garlic cloves
3 tablespoons of chili paste

Sprinkle the pre-cut vegetables with the salt flakes (TIP: I used normal salt) and mix at room temperature for 4-6 hours. Stir more often. Then rinse off the salt and dry the vegetables with a kitchen towel. Put the ingredients for the vinaigrette in a glass jar, shake well until everything is mixed. Pour the vinaigrette over the vegetables, mix well and leave for 2-4 hours. You can marinate the whole thing longer - the taste will be stronger. The kimchi lasts for up to two weeks in a sterilized glass jar in the fridge.

In my opinion, the Falafels harmonize wonderfully with the sauce and the kimchi as a side salad

Last modified on%PM, %10 %703 %2018 %16:%Jan
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