Exquisite Octopus Hazy IPA Baked Falafel

Think falafel needs to be fried? Think again!

In this new episode of Cooking with Sun King, Chef Steven combines their Exquisite Octopus Hazy IPA with a flavorful lentil and herb mixture for a sensational baked falafel. The crispy falafel paired with a tangy yogurt sauce and Atoria’s Family Bakery Pita makes this recipe an instant success!


For the Falafel:

  1. Soak the lentils in Exquisite Octopus and water for a minimum of 8 hours and as many as 12.
  2. Drain and rinse the lentils and combine with cilantro, parsley, garlic, onion, cumin, olive oil, corn starch and baking powder. Toss to combine, and pulse in batches in a food processor until a course sand texture has been reached.
  3. Season with salt and pepper, and mix to combine.
  4. Scoop falafel on to a greased sheet pan and bake at 350 (375 non convection) oven until golden brown and crisp. Let rest 3-4 minutes and serve.

For the Sauce:

  1. Combine all ingredients in a bowl and season to taste.

To Serve:

  1. Warm pita in the oven as the falafel comes out, cut in half and stuff with spring mix, sliced cucumber, yogurt sauce, and feta cheese. Enjoy!

Recipe Credit

Culinary Director Steven Unrue has been a chef in Indiana for the past 13 years. He’s skilled craftsmanship in the culinary arts has allowed him to work at many great Indianapolis restaurants and private dining facilities. Learning and mastering food and beverage pairing has been a huge focus of Steven’s and is what led him to Sun King Brewery & Spirits.

As Culinary Director, Steven is currently building a database of paired recipes for all of Sun King Brewery’s variety of unique beers and handcrafted spirits. He is passionate about teaching other local chefs on how best to pair Sun King beer with their dishes. He aspires to educate not only the Sun King staff but all of Sun King’s fans with the knowledge of food and beer and why each style of beer pairs so well with various dishes.