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.
Falafels Swedish-Style with Red Cabbage and Dill
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 try my recipe for Beetroot flatbreads)
150g sour cream (or vegan alternative)
pink pickled onions, to serve (see The Little Swedish Kitchen for my easy recipe)
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.
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).
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.
Meanwhile, thinly slice the cabbage using a mandoline or sharp knife. Massage in a generous pinch of salt and toss with the chopped dill.
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.
Recipe originally featured in The Daily Mail.
Recipe from my latest cookbook, The Little Swedish Kitchen. Order it on amazon now!