Super Moist Falafel with Spicy and Cool Red Cabbage Vegan Recipe
Updated: Jul 21
Makes 12 Falafel - 3 Per Portion 330 Calories
2 tins chickpeas
½ white onion finely sliced
1 heaped tsp middle eastern seasoning
1 heaped tsp mixed herbs
1 tsp garlic granules
1 tbsp good quality raw coconut oil
1 tbsp tahini paste
Zest and juice 1 lemon
1 tsp salt
2 cups finely chopped red cabbage
1 heaped tsp mint sauce
1 tbsp vegan salad cream
½ tsp crushed chilli flakes
Melt coconut oil.
Blend coconut oil, lemon juice and kale until smooth.
Mash down chickpeas.
Add kale, coconut mix to onion, mixed herbs, white pepper, garlic, middle eastern seasoning, salt and lemon rind.
Mix together, mould into balls and grill for 15-20 mins.
Mix cabbage, salad cream, mint sauce and chilli flakes.
4 tbsp salad cream (vegan)
½ tsb mixed herbs
½ tsb garlic granules
½ tsb middle eastern seasoning
Juice of one lemon
Mix all until dressing consistency
My Chef Training
I found the academic side of school very hard. Suffering from dyslexia it became apparent that the vocational side of life was my calling. This is where my love of food took the next step.
At 15, I found my love for cooking. Immediately my confidence grew and I was finally good at something. Excelling my year group with my culinary skills, at 16 I enrolled at the most prestigious catering college in the country, Westminster.
This had to have been one of the most challenging, fun and eye-opening experiences I had in the real world. Commuting from Sevenoaks to London, Monday to Friday, at 16 was thrilling but tiring. Our days in the kitchen started at 9am and finished at 5pm each day. I would then go and work in a kitchen as a paid chef from 6pm-10pm.
Weekends were a no-go. I would then work from 6.30am to 10pm every other weekend and study on alternate weekends. Welcome to the real life of a chef. Or lack of.
During my time at Westminster, I had opportunities to work at the Dorchester Hotel, Hilton Park Lane, City Rhodes, Houses of Commons and Marco Pierre White’s, Belvedere.
This experience helped a team of 6 chefs win the country's biggest catering competition, Toque D’or.