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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.