Drinks advice · Beer and food

Falafel with Brouwerij ’t IJ Free IPA

Falafel made from soaked chickpeas, fried until dark brown, with hummus and warm flatbread. Alongside, an alcohol-free IPA.

Back to the recommendations

Bottle of Brouwerij ’t Ij Free IPA alcoholvrij bier, beer

From the shelf

The bottle

Brouwerij ’t IJ Free IPA is an alcohol-free beer from Brouwerij ’t IJ in the Netherlands, at 0.5 percent alcohol by volume. The bottle contains 33 centilitres. The beer is brewed in the style of an IPA: the hop bitterness and the citrusy aroma remain, only the weight of the alcohol is missing.

Brouwerij ’t IJ Free IPA alcohol-free beer

The combination

Why this works together

Falafel comes out of the fryer and the hummus brings tahini, which is rich and slightly bitter. Carbonation and hop bitterness clear that away together, and the citrus note from the hop runs alongside the lemon in the hummus. Because there is hardly any alcohol in the glass, the garlic tang and the cumin stay in the foreground of the dish.

At the table

The dish

  • Before 4 people
  • Ready in 45 minutes, plus an overnight soak
  • Type main course

What you need

  • 400 grams dried chickpeas
  • 1 onion, coarsely chopped
  • 4 cloves of garlic
  • 1 bunch of flat-leaf parsley
  • 1 bunch of coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon baking powder
  • 2 tablespoons of flour
  • 1 litre sunflower oil, for deep-frying
  • 400 grams canned chickpeas
  • 3 tablespoons tahini
  • 1 lemon
  • 4 flatbreads
  • salt and freshly ground black pepper

How to make it

  1. Soak the dried chickpeas overnight in plenty of cold water. Do not boil them; boiled chickpeas turn to mush in the oil.
  2. Drain them, pat them dry and grind them in the food processor with the onion, two cloves of garlic, the herbs and the cumin to a coarse, crumbly mixture.
  3. Mix in the baking powder and the flour, season with salt and pepper and chill the mixture for half an hour.
  4. Purée the tinned chickpeas with the tahini, the rest of the garlic, the juice of the lemon, salt and a splash of cold water into a smooth hummus.
  5. With wet hands, roll balls of about 30 grams and press them lightly flat.
  6. Heat the oil to 175 degrees and deep-fry the falafel in batches for 4 minutes, until dark brown.
  7. Let them drain on kitchen paper and sprinkle them with a little salt.
  8. Briefly warm the flatbreads in a dry pan and serve them at the table with the hummus and the falafel.

In the glass

Serving

Serve at 6 to 8 degrees in a tulip glass. Alcohol-free beer has less body, so pour it with a generous head and drink it young; the hop aroma is the first thing to disappear.

Everything about Brouwerij ’t Ij Free IPA alcohol-free beerBack to Drinks advice from ’t Bockje

Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18