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

  1. Drain the chickpeas (you can reserve the aquafaba which works as a great vegan substitute for egg white)

  2. Place the chickpeas, garlic, onion, gochujang, sesame oil and rice wine vinegar in a food processor

  3. Blend until the mixture is well incorporated and smooth

  4. 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

  5. Lightly blend in the coriander and mix the spring onions by hand. Taste the mixture and add some fine sea salt if needed

  6. Allow to set in the fridge slightly while you make the garlic sauce and cabbage salad

  7. 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.

  8. 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

  9. Assembly; Cut the pita bread in half and slice to create and opening.

  10. 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