Before we dive into the recipe, imagine serving the cava spicy falafel with an Tortellini Pasta Salad. The great combination of falafel and the zesty Italian dressing dancing around the palate. Maybe a side of Stuffed Peppers or a White Fish Salad? The dining possibilities are vast and delicious.
Ever stumbled upon a dish so delectable you’d cross oceans to replicate it? Enter the “Cava Spicy Falafel.” This Mediterranean delight is not just your average falafel—it packs a punch of flavors and spices that woo your taste buds. Follow me on this culinary journey as we unravel the delightful tapestry of making this dish.
What is Cava Spicy Falafel?
Cava, a popular Mediterranean restaurant chain, has dazzled many with its spicy falafel, a twist on the traditional Middle Eastern treat. It’s a crispy, golden ball with an explosion of herbs and spices, which brings a whole new meaning to comfort food.
Why You’ll Love This Cava Spicy Falafel Recipe
First things first, brace yourself for a flavor-packed adventure. Here’s why this dish will have you coming back for more:
Flavor Explosion: The bold, spicy kick is balanced by a blend of zesty lemon and fresh herbs.
Health Benefits: High in protein and fiber, chickpeas lend this dish a nutritious edge.
Versatility: Whether in a wrap, salad, or meal prep bowl, it fits everywhere.
Crisp Exterior, Soft Interior: That perfect texture that every falafel lover dreams of.
Easy to Make: You’ll be surprised at how straightforward the steps are.
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The Ingredients You Will Need to Make Cava Spicy Falafel
Here’s your grocery list. Each ingredient is a star in its own right, contributing something magical to the dish:
For the Falafel:
- 2½ cups dried chickpeas
- 1 cup fresh parsley, coarsely chopped (packed)
- 1 cup fresh cilantro, coarsely chopped (packed)
- ½ medium onion, coarsely chopped
- 4 large garlic cloves, coarsely chopped
- 1 serrano pepper, coarsely chopped
- Zest of 1 lemon
- ½ tbsp fresh lemon juice
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp smoked paprika
- ½ tsp baking soda
- 2 tbsp chickpea flour or all-purpose flour
- Salt to taste
For the Cabbage Slaw:
- 1 small red cabbage, finely shredded
- 2 carrots, julienned or shredded
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- ¼ cup warm water
- 3 tsp vinegar
- 1 tsp sugar
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp olive oil
- Squeeze of half a lemon
For the Garlic Tahini Sauce:
- ½ cup tahini
- Squeeze of half a lemon
- 1 tbsp olive oil
- ¼ cup warm water
- 2 tsp salt
Directions
Step 1: Prep the Chickpeas
Before anything else, soak the chickpeas for 24 hours. Yes, you heard right. This ensures they soften adequately and yield a crispy yet tender falafel.
Step 2: Blend the Falafel Mixture
In a food processor, combine all the falafel ingredients—chickpeas, herbs, onion, garlic, serrano pepper, lemon zest, lemon juice, and all the spices. Blend until it’s coarse but uniform, ensuring not to over-process. Add flour and baking soda and mix well.
Step 3: Shape the Falafel
Roll the mixture into small balls or patties. You can use an ice cream scooper for uniformity. Place them on a tray and refrigerate for at least 30 minutes to firm up.
Step 4: Fry the Falafel
Heat oil in a deep skillet over medium heat. Fry the falafel balls in batches until golden brown and crispy. It should take around 3-4 minutes per side. Drain on paper towels.
Step 5: Prepare the Cabbage Slaw
While the falafel cools, mix the shredded cabbage, carrots, and onions in a large bowl. In a separate bowl, whisk together water, vinegar, salt, pepper, smoked paprika, olive oil, lemon juice, and sugar. Pour this dressing over the veggies and toss well.
Step 6: Make the Garlic Tahini Sauce
In a medium bowl, whisk together tahini, lemon juice, olive oil, warm water, and salt until smooth. Adjust the consistency with more water if needed.
Notes
- Use Dried Chickpeas: Canned chickpeas won’t give you that crunchy exterior.
- Rest the Mixture: Refrigerate the falafel mix before frying to help them hold together.
- Oil Temperature: Ensure oil is hot but not smoking, around 350°F (175°C).
- Uniform Size: Use an ice cream scooper for uniformly sized falafel.
- Avoid Over-blending: Keep the texture slightly coarse for the perfect bite.
Storage Tips
Falafel freezes exceptionally well. Store them in an airtight container for up to 3 months. To reheat, bake them at 350°F until heated through. Alternatively, refrigerate leftover falafel up to 4 days.
Nutrition Information
Serving Suggestions
Falafel Wraps: Stuff pita bread with falafel, fresh veggies, and dress it with garlic tahini sauce.
Falafel Salad: Toss falafel on a bed of greens with cherry tomatoes, cucumbers, and a drizzle of tzatziki.
Falafel Bowls: Serve falafel over quinoa or brown rice with roasted veggies and a dash of harissa.
Snacks: Enjoy them as a healthy snack with a side of hummus or your favorite dipping sauce.
Appetizer Platter: Pair with olives, feta cheese, and assorted dips for a Mediterranean-style appetizer spread.
What Other Substitutes Can I Use in Cava Spicy Falafel Recipe?
Parsley and Cilantro Substitutes: If you’re not a fan, substitute with fresh basil or dill for a different herbal twist.
Serrano Pepper Substitute: Use jalapeños or red chili flakes for a milder or spicier kick.
Chickpea Flour Substitute: Use all-purpose flour or even oat flour for a gluten-free version.
Baking Soda Substitute: Baking powder can be a decent swap to help keep the falafel light and airy.
Oil Substitute: If deep frying is not your thing, consider baking the falafel. Brush them with olive oil and bake at 400°F for about 20 minutes or until crispy.
Cava spicy falafel recipe
Equipment
- Food Processor
- Tray
- Deep skillet
- Paper towels
Ingredients
Falafel:
- Zest of 1 lemon
- 2 tbsp chickpea flour or all-purpose flour
- 1 tsp smoked paprika
- ½ tbsp fresh lemon juice
- 1 tbsp ground cumin
- 1 serrano pepper coarsely chopped
- ½ medium onion coarsely chopped
- 1 cup fresh parsley coarsely chopped (packed)
- ½ tsp baking soda
- 4 large garlic cloves coarsely chopped
- 1 tbsp ground coriander
- Salt to taste
- 1 cup fresh cilantro coarsely chopped (packed)
- 2½ cups dried chickpeas
Cabbage Slaw:
- 2 carrots julienned or shredded
- 1 small red cabbage finely shredded
- 2 garlic cloves minced
- ¼ cup warm water
Garlic Tahini Sauce:
- 2 tsp salt
- 1 tbsp olive oil
- ½ cup tahini
- Squeeze of half a lemon
- 1 small red onion thinly sliced
- 3 tsp vinegar
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp sugar
Instructions
Step 1: Prep the Chickpeas
- Before anything else, soak the chickpeas for 24 hours. Yes, you heard right. This ensures they soften adequately and yield a crispy yet tender falafel.
Step 2: Blend the Falafel Mixture
- In a food processor, combine all the falafel ingredients—chickpeas, herbs, onion, garlic, serrano pepper, lemon zest, lemon juice, and all the spices. Blend until it’s coarse but uniform, ensuring not to over-process. Add flour and baking soda and mix well.
Step 3: Shape the Falafel
- Roll the mixture into small balls or patties. You can use an ice cream scooper for uniformity. Place them on a tray and refrigerate for at least 30 minutes to firm up.
Step 4: Fry the Falafel
- Heat oil in a deep skillet over medium heat. Fry the falafel balls in batches until golden brown and crispy. It should take around 3-4 minutes per side. Drain on paper towels.
Step 5: Prepare the Cabbage Slaw
- While the falafel cools, mix the shredded cabbage, carrots, and onions in a large bowl. In a separate bowl, whisk together water, vinegar, salt, pepper, smoked paprika, olive oil, lemon juice, and sugar. Pour this dressing over the veggies and toss well.
Step 6: Make the Garlic Tahini Sauce
- In a medium bowl, whisk together tahini, lemon juice, olive oil, warm water, and salt until smooth. Adjust the consistency with more water if needed.
Notes
- Use Dried Chickpeas: Canned chickpeas won’t give you that crunchy exterior.
- Rest the Mixture: Refrigerate the falafel mix before frying to help them hold together.
- Oil Temperature: Ensure oil is hot but not smoking, around 350°F (175°C).
- Uniform Size: Use an ice cream scooper for uniformly sized falafel.
- Avoid Over-blending: Keep the texture slightly coarse for the perfect bite.
Nutrition
Frequently Asked Questions
Q1: Can I make the falafel mixture ahead of time?
Yes, you can prepare the mixture a day in advance. Store it in the refrigerator until you’re ready to fry.
Q2: Are these falafel gluten-free?
To make them gluten-free, use chickpea flour instead of all-purpose flour.
Q3: Can I air-fry these falafel?
Absolutely! Preheat your air fryer and cook them at 375°F for about 15 minutes, turning halfway through.
Q4: What dipping sauces go well with this falafel?
Apart from garlic tahini sauce, you can try hummus, tzatziki, or even a spicy sriracha mayo.
Q5: How do I keep my falafel from falling apart?
Refrigerating the mixture before frying and ensuring the chickpeas are not too wet usually does the trick.
Q6: Can I add grains like quinoa to my falafel mixture?
Yes, cooked quinoa adds a nice texture and additional protein. Just reduce the amount of chickpeas slightly.
Conclusion
So there you have it, folks—a spicy, crispy, and utterly irresistible Cava-inspired falafel. Perfect for wraps, bowls, or even snacking outright. The mix of herbs, spices, and golden-crunch makes this a standout dish. Whether you’re new to falafel or a seasoned lover, this recipe will make your culinary repertoire shine. Happy cooking!
