Easy Steps

Clean the red cabbage well. Peel the leaves to get big size pockets and chop off the parts that are hard. Keep aside. Skip this step if you are using pitta bread as the pockets.

For the filling, in a bowl, mix the grated carrots, green cabbage and chopped onion.

Add the brown rice vinegar to it, along with a bit of salt, then set aside to pickle.

For the falafels, in a blender, mix the spinach, chickpeas, garlic, green chilli, tahini sauce, lemon juice, and cumin powder. Blend together to make a mixture, but not a pureé.

Next, place in a bowl and then add the oat flour and salt. Do a taste check and add more lemon or salt as per requirement.

Make medium-size falafel balls with the mixture.

In the meantime, heat oil in a skillet. Place the falafels on the skillet and cook until brown and crisp on each side.

For the falafel assembly, take the cabbage leaf (or pitta bread) and add some hummus and hung curd to the base.

Then add the pickled carrots, cabbage and onion mixture on top.

Place two falafels in each cabbage pocket. Add some more hummus and curd dip on the top and season with the zatar spice.

Make the rest of the pockets the same way. Place the falafels on a platter and serve.