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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.