explore the world through the universal language of food
Gochujang Felafels with Garlic Sauce & Crunchy Cabbage Salad
The Recipe
Serves: 4-6 people
Preparation: 30 minutes
Cooking Time: 15 minutes
“Felafels are known to be of Egyption origins, yet every country seems to put their own spin on this delicious heart snack. Pair it with good toppings and you have a match made in heaven.”
Inspired by my article on Jang and the wonderful world of Korean sauces, I came up with this far-from-traditional Korean dish. If you know me I love both Middle Eastern and Mediterranean food. I used a readily available Jang - Gochujang to come up with these pita pockets to show that Korean sauces go way beyond soups and marinades.
Make the felafels in advance or freeze them if you wish!
THE INGREDIENTS
Felafels
2 x 250g canned chickpeas
3 tbs generous tbsp gochujang
2 tsp minced garlic
120g/1 medium onion, finely chopped
3 tsp sesame oil
4 tbsp gangjang/soy sauce
3 tbsp rice wine vinegar
160g plain flour
Salt to taste
Handful of chopped coriander
Handful of chopped spring onions
Fine sea salt
Vegetable oil for deep frying
Yoghurt Garlic Sauce
240g good thick Greek yoghurt
2 tbsp lemon juice
2 cloves of finely crushed garlic
Salt to taste
Combine all ingredients, taste and adjust
seasoning
Allow to sit in the refrigerator until ready to serve
Cabbage Salad
½ small purple cabbage
1 x nashi pear (or green apple) sliced into matchsticks
2 tbsp sesame oil
¼ cup chopped coriander leaves
¼ cup finely chopped green onions
Sea salt to taste
Mix all ingredients just before serving. Add more oil or salt if needed.
10 x pita bread pockets*
THE METHOD
Drain the chickpeas (you can reserve the aquafaba which works as a great vegan substitute for egg white)
Place the chickpeas, garlic, onion, gochujang, sesame oil and rice wine vinegar in a food processor
Blend until the mixture is well incorporated and smooth
Add in the plain flour in three parts (you may add more if needed). The flour binds the ingredients enabling the felafels to be shaped and fried easily
Lightly blend in the coriander and mix the spring onions by hand. Taste the mixture and add some fine sea salt if needed
Allow to set in the fridge slightly while you make the garlic sauce and cabbage salad
In a medium saucepan, heat the vegetable oil and prepare to fry the felafels. The oil will be ready if you sprinkle a bit of flour or the falafel mixture in and it sizzles right away. When frying, watch the oil carefully as the felafels will brown quickly. After frying, take out the felafels and place on a paper towel.
You are welcome to pop the felafels in the oven (1bout 180’C for 10-12 minutes) after drizzling them with olive oil, however, they won’t obtain a crispy texture
Assembly; Cut the pita bread in half and slice to create and opening.
Place the cabbage salad in the half pitas and add the felafels, drizzle with yoghurt sauce and top with sesame seeds.
*you can buy the pita pockets or make your own HERE
TRY SOME JAM & SPREAD RECIPES
Moroccan Zaalouk and Babout
The Recipe
Serves: 3-4 people
Preparation: 10 minutes
Cooking Time: 10-15 minutes
Zalouk is believed to have originated in North Africa, where eggplant and tomatoes are commonly grown. It is thought to have been influenced by the neighboring cuisines of the Mediterranean and the Middle East.
Eggplants are probably one of my favourite vegetables (actually it is a fruit). Thai eggplants, brinjal, aubergine, baby eggplants are so versatile to make salads, dips, curries, stews and this super easy tomato and eggplant salad.
This Moroccan salad is one of my favourite dishes and can be made a few days in advance. Just sit it at room temperature, dress with a bit of oil, lemon and a good side of batbout bread. Batbout is great as it is cooked on the stove so no oven is needed for this recipe! Batbout is even good with butter and honey – it’s reminiscent to and English Muffin of sorts.
THE INGREDIENTS
Zalouk
600g eggplant (1 medium size)
400g really ripe fresh tomatoes, roughly chopped, seeds and skin removed
2-3 cloves of garlic, finely chopped
1 tsp cumin seeds, toasted
1 tsp paprika
½ tsp cumin
½ lemon
1 tsp honey
2 tblsp good olive oil
Chopped flat leaf parsley
Lemon juice and salt to taste
Garnish
Chopped parsley and lemon wedge
THE METHOD
Cook the eggplant over an open fire until the skin is nice and black. You also can use a grill in the oven. Place in a plastic bag and allow it to sweat it out for a bit then peel the skin. Roughly chop and set aside
Lightly fry the garlic and the tomatoes with oil on medium heat.
Add the spices to the tomato as well as honey and eggplant. Cook through for about 10-15 minutes and season with salt and lemon juice. Allow to cool before throwing in parsley leaves.
Eat at room temperature, garnish with extra parsley, olive oil and lemon wedge.
THE RECIPE – BATBOUT
Makes 6 pieces
Preparation time: 15 minutes plus proving time
Cook time: 5 minutes each
THE METHODMix the yeast with sugar and 2 tblsp warm water
Combine the flours and salt in a separate bowl
Add the oil and water to the yeast mixture
Place in an electric mixer with dough hook attachment and mix until combined and smooth
Roll and smooth out. Place in an oiled bowl, cover with cling film and allow to double in size
Turn out the dough and divide into even balls, flatten slightly and roll them in extra semolina
Heat a cast iron fry pan and cook the bread (about a minute each side), or until golden and cooked through
Serve with the delicious salad above
BABOUT
Makes: 6 pcs - Preparation Time: 15 minutes - Cooking Time: 5 minutes each
THE INGREDIENTS
1.5 tsp instant yeast
1 tsp caster sugar
150g plain flour
100g semolina
120-150mls water
1 tblsp olive oil
THE METHOD
Mix the yeast with sugar and 2 tblsp warm water
Combine the flours and salt in a separate bowl
Add the oil and water to the yeast mixture
Place in an electric mixer with the dough hook attachment and mix until combined and smooth.
Roll and smooth out. Place in an oiled bowl, cover with cling film, and allow to double in size
Turn out the dough and divide it into even balls, flatten slightly, and roll them in extra semolina.
Heat a cast iron fry pan and cook the bread (about a minute on each side), or until golden and cooked through.
Serve with the delicious salad above.
