When it comes to cuisine, I’d love to say that I have no rules. But I do. A lot, in fact. Except when I want something that goes against the rules, in which case I’m the first to proclaim that the evolution of cuisine always starts with someone doing something they aren’t “supposed” to do.
And you know what, I’m totally fine with that because sometimes you just want what you want, and in this day and age when so many of us are spending more time than ever in the house, less time eating out at restaurants and all that jazz, rules must be broken once in a while.
Or longer…whatever you prefer.
Speaking of, let me introduce you to a Pho Style falafel ball rice noodle soup, my own vegan contribution to the vegan fusion movement. (Is it a movement or am I making that up?)
Let’s start with the falafel balls because they went in the oven and they needed time to cook and crisp up.
Falafel Ball Ingredients:
Chickpeas (rinsed & drained & dried)
Scallion
Ginger
Garlic
Smoky & Spicy paprika
Place all the ingredients into a food processor until you get a crumbly mixture. If you’re not sure whether it’s crumbly enough, scoop some into your hands and press it together. If it sticks, it’s good. I recommend you pop it into the fridge for 10 to 15 minutes, but it’s not totally necessary.
Form into uniform balls, whatever size you prefer, and lay out on a baking sheet at 180c/375f for about 15 to 20 minutes or until golden brown & crispy.
That’s it. Pretty easy, right?
For the soup, I started with another batch of waste free broth as the broth base.
You will also need: onion, bell pepper, garlic, mung bean sprouts, tomato paste, soybean paste coconut milk, soy sauce and Pad Thai rice noodles.
Start with a big pot and give the vegetables a light saute for a few minutes and then add soybean and tomato paste, stirring until everything looks kind of messy. Then it’s time to add the broth! Stir well until everything breaks apart and starts to resemble a soup. Bring to a boil and then reduce to a simmer until the flavors are what you want.
Cook the noodles according to the package and drop them in your bowl first. Top with broth & veggie mixture and then falafel balls and you are–technically–ready to put it in your belly.
But you can also add garnishes such as jalapeno peppers, basil leaves, lime juice, Sriracha & soy sauce.
And there you have it, my own little twist on vegan fusion food and Asian fusion although I guess it should be vegan Asian-Middle Eastern fusion? That’s a mouthful but not as much as this delicious soup, which I will totally add to the rotation, using all kinds of vegan ball varieties.
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