Korean Style Falafel Wraps With Kimchi And Gochujang Sauce

Ingredients

• FALAFELS-
• 250g Canned chickpeas
• 2 Tbls gochujang paste
• 1/2 Onion, roughly chopped
• 2 Cloves garlic, roughly chopped
• 1 Inch piece of ginger, peeled, roughly chopped
• 2 Tbls Cilantro leaf
• 1/2 tsp baking powder
• 2 Tbls flour
• 1/2 tsp white pepper
• 1/2 tsp salt
• 1 Cup panko bread crumbs
• SAUCE-
• 1 Tbls gochujang paste
• 1 Tbls rice wine vinegar
• 1 Tbls soy sauce
• 1 tsp sugar
• 2 Tbls water
• 1 tsp cornflour
• 2 tsp sesame oil
• TO SERVE-
• 4 Small flat breads (see notes)
• 1 Small Lebanese cucumber, julienned
• 200g Kimchi
• Mixed lettuce leaf
• 2 Scallions, thinly sliced
• 1/2 Cup Greek yoghurt

Method

1. FALAFAL-
2. Heat the oven to 180C.
3. Combine the onion, garlic, ginger, gochujang, cilantro, salt and pepper in a blender and pulse a few times until finely chopped, add the flour and baking powder and pulse a few more times until combined. Add the drained chickpeas and pulse again. We are looking for finely chopped but not too pasty.
4. Pour the cup of breadcrumbs into a shallow dish. Using a spoon or mini ice cream scoop, scoop up a ball of the mixture and gently roll it through the breadcrumbs. Place on a lined baking sheet. You should end up with 12-14 falafel balls.
5. Bake in the oven for 15 minutes, turn them over and bake for a further 15 minutes or until golden. Remove from the oven and set aside.
6. SAUCE-
7. While the falafels are baking, mix the cornflour with the water in a small jug. Add the soy, rice wine vinegar, gochujang and sugar and mix well. Pour the sauce mixture into a small sauce pan and heat on low to medium heat until the sauce thickens (1-2 minutes). Remove from the heat, stir in the sesame oil and set aside.
8. TO SERVE-
9. Spread some yoghurt over half of the base of each wrap and top with some lettuce leaf. Add some kimchi, followed by the cucumber and 3-4 falafel balls. Drizzle over the gochujang sauce and scatter over some scallions. Fold the empty half of the wrap over the top of the falafel balls and serve.
10. NOTES-
11. You can use tortilla's, pita or any type of flat bread that you prefer. Smaller sizes make them easier to hold.
12. These can be served warm or at room temperature.

Product used in recipe

• OBAP - OBAP KIMCHI