Any foodie who finds themselves in London with a rumbling stomach, head to Camden market. The area is one of the most vibrant parts of London and a must-visit for any London tourist. The stalls sell an eclectic mix of crafts, bric-a-brac, clothing and accessories. But the highlight, and of course, my favourite part is the vast mix of food stalls selling every cuisine imaginable. I just so happened to find myself there last week during a temporary vegan high, on the hunt for Cookies and Scream (vegans, you can thank me later). Unfortunately, the rest of the food market is not so vegan friendly, but I was not deterred, and quickly found myself drawn to the stands making fresh falafel. Crispy on the outside, soft on the inside and served in giant soft wraps with salad and chilli sauce, I could not have asked for anything more.

In honour of those beautiful wraps, the next segment of my sandwich-y adventures will be my own take on a falafel pita. Enjoy!

For the falafel
3/4 cup dried chickpeas
1/2 onion
2 cloves garlic
40g each pistachios, pecans, cashews
1 tbsp ground almonds
3 tbsp olive oil
1 tsp cumin
1 tsp tumeric
1/2 tsp fennel
1 tsp baking powder

Soak the chickpeas overnight, allowing to expand until you have around 1.5 cups.
The following day, preheat the oven to 200°C
Place the onion and garlic into a food processor and process until finely chopped.
Add the rest of the ingredients and pulse. The dough will come together but keep it slightly rough.
I baked the falafel to save the hassle of deep frying and with the oven on a high temperature, they will come out wonderfully crispy on the outside and soft in the middle.
Form 15 roughly tablespoon sized balls and place them on a sheet of baking parchment. Bake for 15 minutes, but turn every 5 minutes to ensure they are done evenly.

This recipe makes 5 servings of 3 falafel

For the pita
1 fresh pita bread
1 slice of aubergine – about 0.5cm thick and as long as the pita
1 tbsp greek yogurt
half a white cabbage leaf
3 homemade falafel (still warm from the oven)
1 salad tomato
a drizzle of tahini
a sprinkle of paprika
coriander for garnish

Heat a griddle pan and cook the aubergine for a few minutes on either side until softened.
Slice open the pita bread.
Spoon in the yogurt, then add the aubergine and cabbage leaf, the falafel, and sliced tomato.
Drizzle over the tahini and garnish with the paprika and coriander.
Serve warm.


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