Add some feta and shredded cabbage or iceberg lettuce to the table to amp up the fillings for a crowd.
Serves: 4
INGREDIENTS
4 store-bought roti
Pickled Carrots
2 medium carrots, julienned
½ cup apple cider vinegar
¼ cup water
1 teaspoon raw sugar
1 teaspoon red pepper flakes (optional)
Paprika Mayo
½ cup good-quality mayonnaise
1 teaspoon smoked paprika
1 teaspoon lemon juice
1 teaspoon cracked black pepper
Falafel
400-gram tub falafel mix
finely grated zest 1 lemon
extra virgin olive oil for frying
½ cup mint leaves, to serve
METHOD
Preheat oven to 120°C fan bake.
Put the roti between two lined baking trays and place in the oven to warm for 15 minutes.
Pickles: Place the carrots in a jar or non-reactive bowl. Whisk together the vinegar, water, sugar and red pepper flakes and pour over carrots. Cover and place in the refrigerator until ready to use, stirring occasionally.
Mayo: Whisk the mayonnaise, paprika, lemon juice and cracked pepper together then refrigerate until ready to serve.
Falafel: Place the falafel mix and lemon zest in a bowl and stir to combine. Using your hands, roll falafel into small balls. Heat 3cm oil in a sauté pan over a medium heat. Drop the falafel balls into the hot oil and fry for 1 minute on each side, until brown and crispy. Drain on kitchen towels.
To serve: This meal can be served as a build-your-own falafel wrap station with warmed roti, mayonnaise, pickles and mint in separate dishes or as ready-made falafel wraps. Either way, it’s best to serve the falafel quickly after cooking so that they’re nice and crispy.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.