CRUMBLE IT: Tempeh Falafel Lettuce Cups

Tempeh Falafel Lettuce Cups with Olives, Pickled Onions & Tahini Dressing



This recipe uses tempeh as a substitute for the chickpeas that are normally used as the basis for this Middle Eastern snack.

One of our favorite things about tempeh is the versatility it's mycelial texture offers. Cut it thinly into bacon-esque slices, cube and drop in a curry, or leave as thicker slices to marinate as vegan steaks. Recently we started experimenting with crumbling it and found the texture held up well for shaping into patties of all sizes.
This falafel recipe combines the firm texture of crumbled tempeh which means it holds together in the pan, with tempeh's wonderful ability to absorb flavors from herbs and spices.
Serves 2 people
Prep time 20 minutes
所要時間 20分
Cooking time 5 minutes
調理時間 5分

Ingredients 材料

Pura Tempeh 200g
ピュラ・テンペ 200g
1 red onion
紫玉ねぎ 1個
2 tablespoons apple cider vinegar
リンゴ酢 (アップルサイダービネガー)大さじ2
2 tablespoons white vinegar
ホワイトビネガー(白酢) 大さじ2
1 tablespoon brown sugar
黒砂糖 大さじ1
1 tablespoon chia seeds
チアシード 大さじ1
Your favorite olives to taste
1 head of Romaine or other broad leaf lettuce
ロメインレタス、もしくは葉の広いレタス 1玉

Falafel Spice Mix

ファラフェル スパイスミックス
3 tablespoons chickpea/gram flour
ひよこ豆粉、もしくはベサン粉 大さじ3
1 tablespoon panko
パン粉 大さじ1
1 tablespoon ground cumin
粉末クミンシード 大さじ1
1/2 tablespoon ground coriander
粉末コリアンダー 大さじ1/2
1/2 tablespoon ground garlic
すりおろしたにんにく 大さじ1/2
Thick bunch of fresh parsley, roughly chopped
新鮮な生パセリ ひと束 (手でちぎっておきましょう!)
Salt and pepper to taste
お好みで 塩・胡椒 少々
1.  Pickle the onionsオニオンピクルス
Chop the onion in half lengthways then into thin strips. The thinner you can cut the strips, the quicker the marinade will penetrate and the more intense the flavor. 玉ねぎを半分にした後、千切りに。千切りはできるだけ薄くした方が、味が早く染みやすくなります。
2.  Put the apple cider and white vinegar in a pan, heat slowly to a light boil and add the sugar until it's dissolved. Pour this over the chopped onions and leave for 30 mins to cool down. Pickles done! アップルサイダービネガー(リンゴ酢)をフライパンに入れます。ゆっくりと温め、沸騰する前に黒砂糖を加えます。黒砂糖が溶けるまでかき混ぜます。千切りした玉ねぎを入れ、火を消します。粗熱が取れて冷えるまで、そのまま30分置きます。ピクルスの出来上がり!
3. Get the chia seeds going チアシードを使おう!
Add 1 tablespoon of chia seeds to 2 tablespoons of warm water in a bowl and set aside for 20 minutes. You'll find after this time that the seed and water mix turns quite glutinous - this will act as a binder for the falafel mix and gives the whole thing a bit of extra structural integrity. Non vegans who don't have any chia lying around can use an egg yolk in this step for similar results. チアシード大さじ2をボウルに入れ、温水に20分ほど浸し、プルプルのゼリー状にします。ファラフェルミックスのツナギとしてチアシードを使うことで、食感が格段に変わります!ヴィーガンではない方、チアシードが手元にない場合は、卵の黄身を代用できます。
4. Prepare the tempeh テンペの下ごしらえ
As the falafel balls will cook quite quickly in the oil it is important to pre cook the tempeh, this also allows it to soak up the spices in the falafel mix. Cut the Pura Tempeh into thick blocks and submerge in boiling water and poach for 5 to 6 minutes. Remove the tempeh, pat dry and place into a blender. Blend the tempeh for a minute or 2 until it retains a chunky texture.
5. Form the falafel patties. ファラフェル・パティを作ろう!
In a large mixing bowl combine crumbled tempeh, hydrated chia seeds with the falafel spices, flour and roughly chopped parsley. 大きなボウルに、ブレンダーされたテンペ、ふやかしたチアシード、ファラフェルスパイス、小麦粉、手でちぎった生パセリを入れ、混ぜます。
Chickpea flour, also known as gram flour is a staple of middle eastern and Indian cuisine and is a great thing to have in your pantry. If its hard to find in your local store it can be easily made by blitzing the hell out of dry chickpeas in a blender for about ten minutes and then passing through a fine sieve. ひよこ豆粉(ベサン粉)は、広く中東やインド料理で使われています。常備していると何かと便利!近くのお店やスーパーで入手困難な場合は、乾燥したままのひよこ豆をブレンダーで粉々になるまで砕いてください。(およそ10分ほど)大変な作業ですが、これで大丈夫です!
6. With wet hands, combine the ingredients into a solid ball then break off ping pong ball size pieces and form into pucks, approximately 2 cm thick and 4 cm across. Allow the patties to rest in the fridge for a few minutes to set. Turn a pan onto medium heat and full with enough neutral oil like canola to halfway submerge each patty. Fry the patties for 3 minutes on each side then flip when they are golden brown and crispy. 濡れた手で全ての材料を混ぜて、大きな塊にします。塊から少しずつ材料をちぎって、ピンポン球くらいの大きさに丸めていきます。(厚さ2cm, 直径4cmが目安)全て丸め終わったら、冷蔵庫で数分冷やします。その間にプライパンに、パティーボールが半分浸かるくらいの中性オイル(キャノーラ油など)を入れ、中火で温めます。パティボールを入れ、全体的にきつね色になるまで揚げます。(揚げ時間3分)
We served these in lettuce wraps topped with the pickled onions and olives with a side of whatever dip takes your fancy - hummus or a lemon tahini sauce works really well. Or if you are like Emily, you can just drown everything in Frank's Red Hot sauce. オニオン・ピクルスとオリーブをトッピングして、広げたレタスの葉で包んだファラフェルに、お気に入りのディップ(フムス、レモン・タヒニソースなどがおすすめ!)を添えるのがピュラ・テンペ流の食べ方です!
You can reuse the pickling sauce for the onions - just keep adding cut onions to the liquid and if you want to level it up even more throw in a bunch of dry spices like cloves, whole cardamom pods and coriander seeds. 最初に作ったオニオン・ピクルスソースが余ったら、クローヴ、カルダモン・ポッド、コリアンダーシードといったドライスパイスを入れて保存すると、さらに美味しく頂けますよ!