Air fried Falafel in Original Koji Sauce Cure
25 mins + 30 mins cure
Falafel Fridays (or any day actually)
Cure falafel in Original Koji Sauce
Cook, drain and let buckwheat cool
How to make
First cure the falafels with Original Koji Sauce, leave in a bowl for 30 minutes (or up to six hours in the fridge).
Whilst falafels are curing, cut cucumber and celery into thin slices (or use a potato peeler if you like).
Mix with vinegar, equal amount of water and a pinch of salt, a pinch of sugar is optional. Leave to pickle for at least 20 minutes.
Prepare the tabbouleh in a bowl:
Cook buckwheat as per instructions on packet, drain and cool.
Zest 1/4 of the lemon, and juice 1/2 of it.
Chop the parsley finely with a sharp knife, be careful to cut it rather than crush it.
Break out seeds of 1/4 pomegranate.
Mix all ingredients together, then add salt, pepper and olive oil to taste.
When everything is ready and you are hungry (!), serve up the tabbouleh, and air fry falafels until golden brown (roasting in oven on 240 C for 20 minutes also works well, or 5 minutes in a deep fryer at 180 C).
Mount wraps with extra Original Koji Sauce, and a good dollop of creme fraiche.
Add more herbs than you think is right, then add falafels and pickles, and roll (or wrap) it up.
2 middle eastern style wraps
3 tablespoons Original Koji Sauce
oil for air frying
1 stick celery
3 tablespoons white wine or rice vinegar
A generous amount of chopped coriander leaves, fresh mint or both
1/3 pot oat creme fraiche
Zest of 1/4 lemon + juice of 1/2 lemon
1-2 tablespoons olive oil
A large handful of flat leaf parsley
1 small clove garlic
1/2 small onion