If there is one thing that lands on my table every single day, it’s kimchi or sauerkraut. Because I simply love fermented vegetables.
Moreover, I also really enjoy falafel, especially when they are pan-fried instead of deep-fried. And what could be better than one thing you love? I’d say two things you love. 🙂 That’s why I decided to combine them.
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- Kimchi Falafel
Kimchi Falafel – quick, healthy, and vegan
Have you ever tried a fusion of Orient and Korea?
Falafel with a twist: Today I’m going to share a recipe that combines two culinary worlds. Oriental falafel meets Korean kimchi. The result is crispy, vegan falafel with kimchi, full of flavor, slightly spicy, and healthy too.
What makes the Falafel combined with Kimchi suitable for everyday use?
These falafel are quick to make, require only a few ingredients, and provide you a solid serving of plant-based protein. What’s more, your gut will love the healthy benefits of fermented vegetables. It’s a true fusion dish that works beautifully in bowls, alongside salads, or simply as a snack. They are definitely worth a try. I’m sure you and your loved ones will enjoy them!
In the following, you’ll find the recipe. However, if you’d rather watch a video tutorial, click on the link here to go to my kimchi falafel reel.
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- vegan, knusprig und gesund
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- Screenshot
- Serves: 2
- Serving size: 1 (Falafel)
- Calories: 55 kcal
- Fat: 2, 2
- Carbohydrates: 6,3
- Protein: 2,6
- Ingredients for about 10 small kimchi falafel
- 150 g kimchi, well drained and finely chopped
- 100 g chickpea flour
- 1 tbsp sesame seeds or a little sesame oil
- 2–3 tbsp water, depending on consistency
- a little salt or soy sauce, to taste
- optional sesame seeds for coating
- sesame oil for frying
- Finely chop the kimchi and mix it with the chickpea flour in a bowl.
- Add water and seasoning, stir well and let it rest for 5–10 minutes.
- With slightly wet hands, form small patties or balls.
- Roll in sesame seeds if you like, then fry in a pan with sesame oil until golden on both sides.
The result: crispy on the outside, juicy on the inside and full of flavor.
Serving ideas
These Kimchi falafel are incredibly versatile. They taste delicious with a tahini dip, a yogurt lime dip, or as a topping on a fresh salad with herbs and sprouts. Furthermore, the falafel go really well in wraps and bowls. Additionally, I also love them dipped in my light silken tofu mayo!
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- Kimchi Falafel Teig
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- Kimchi Falafel roh
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- Kimchi Falafel in der Pfanne
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- Kimchi Falafel gebraten
Why is kimchi so special
Kimchi is a traditional Korean fermented dish made from napa cabbage, radish, garlic, ginger, and chili peppers. The fermentation process produces lactic acid bacteria. They give kimchi its distinctive flavor and at the same time can support your gut flora. Many people report that kimchi has a positive effect on digestion, the immune system, and overall well-being.
People often wonder whether kimchi is still beneficial when heated. When heated to around 50 to 60 degrees Celsius, the live lactic acid bacteria do indeed die. Therefore, if you eat kimchi for its probiotic effects, it is best to enjoy it raw. Nevertheless, it is still worth using it warm, as the flavor is retained. In addition, it still contains many nutrients such as vitamins, minerals, and fiber.
That’s why I prefer to use kimchi in both ways: whether raw as a fresh topping or warm in recipes such as these falafels, I enjoy it in every form.
Conclusion
If you’re looking for a vegan, quick, and healthy recipe that connects two culinary traditions, these kimchi falafel are for you. Because you can prepare them easily, they taste full of flavor and are ideal for your next bowl, meal prep, or simply as a snack in between.
SEE YOU SOON AGAIN
XO ANNNELINA
Have you tried the recipe?
Then tag me @annelinawaller on Instagram and use the hashtag #annelinawaller.
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