Sai Ua Falafels (Northern Thai Falafels)

we’re always looking for new ways to incorporate vegetarian meals into our diets. as much as we love tofu, we’re eager to explore more imaginative alternatives for protein. lately, that has meant pulse-patties, from black bean burgers to falafels.

we particularly love falafels for their ability to turn humble chickpeas into crisp-on-the-outside, moist-on-the-inside flavour bombs, that keep us full for hours. traditionally spiced with cumin, coriander, mint and cilantro, we infused these with the same blend of aromatics found in our favourite laotian sausage, sai ua.

loaded with lemongrass, turmeric, chilies, makrut lime leaves and galangal, these falafels have bold flavours that keep you going back for more. for strict vegetarians, incorporate powdered dry mushrooms to bump up the umami, while those who are more flexible may opt for a generous splash of fish sauce.

Serve them alongside cooked rice, pickled veggies, raw veggies, or enjoy them on their own as a satisfying snack!

Serves 4-6, makes ~24 falafels

Ingredients

1 L of neutral oil with a high smoke point, for frying
1 cup dried chickpeas, soaked overnight, or 2 cups chickpeas from a can
3 stalks lemongrass
1 clove garlic
1 small shallot
(*½ inch piece of galangal
*1-inch piece of turmeric
*1 handful cilantro roots
*1 bird’s eye chilli
*1 green long chilli
*6 makrut lime leaves, destemmed)
-or-
(1/2 can (2 oz./57 g) maesri red curry paste)
5 dried mushrooms + 1/4 tsp. salt (for vegans) or 1/2 tbsp. fish sauce
1 tbsp. + 1 tsp gf flour (if using dried), 2 tbsps. if using canned
½ tsp. salt

Instructions

Rinse dried chickpeas in cold water and soak overnight. It is better to used dried chickpeas over canned chickpeas, as the starch is often lost in canned chickpeas. The starch is necessary to help keep the falafels intact when forming them into round, little balls. Drain the next day. 

Thinly slice ingredients from lemongrass to makrut lime leaves. You can replace the * ingredients with a 1/2 can of maesri red curry paste. In a mortar and pestle, food processor, or magic bullet, pulverize dried mushrooms into a powder first (or use fish sauce). Add the rest of the ingredients until into forms into a paste. Set aside in a bowl.

In a food processor, pulverize chickpeas separately. Combine with the bowl of aromatic paste. Cover and let the mixture sit for 15 minutes in the fridge. 

Using a 1 tbsp. portion scoop, form falafel balls and place them onto a plate or baking sheet. Meanwhile, heat a cast iron, non-stick pan or dutch oven with 3/4" to 1 inch of oil, as you will be shallow frying these bad boys. Heat oil to 350 F (175 C) and adjust the heat during the cooking process to maintain the same temperature. 

Fry falafels. When the bottom side is crispy and golden brown (~2 mins), flip and cook for another 2-3 minutes. Transfer cooked falafels to a plate or wire rack with paper towel. You could also preheat an oven or toaster oven to its lowest setting to keep the finished falafels warm while the others are still cooking.