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Daniel Welstead d00a 00aArtboard 5_edite
  • Writer's pictureDaniel Welstead

Super Moist Falafel with Spicy and Cool Red Cabbage Vegan Recipe

Updated: Jul 21, 2022

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

Pinch pepper

1 tsp garlic granules

1 tbsp good quality raw coconut oil

1 tbsp tahini paste

Zest and juice 1 lemon

Handful kale

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.

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