ORIGINS OF INVITED TO ENTER "THE TRILAFEL" INTO THE FIRST EVER LONDON FALAFEL FESTIVAL ORGANISED BY YOUNG & FOODISH AT BOROUGH MARKET ON 1ST MAY 2016.
To celebrate the "International year of the Pulses" #IYP2016 and the first ever London Falafel Festival. Origins Of have created The "Trilafel" A blend of three pulses; chickpea, black eyed pea and red lentils, combined with fresh beetroot, ginger and head chef Adbulla Amin's signature blend of spices to create a inventive twist on this classic dish.
Served with traditional flatbread, turnip pickle and three homemade sauces;
Tahini Hype - A fresh green herb and tahini blend
Scotch Bonnet Mayo - A creamy and spicy delight
Sumac Yogurt - A smooth citrusy blend
Origins Of have been selected as a late entry into the London Falafel Festival, held on the 1st May at Borough Market. Head chef Abdulla Amin will be creating a one off “trilafel” a beetroot falafel made with three pulses (chickpea, black-eyed-bean, red lentil) celebrating the “International Year of the Pulses” #IYP2016 served with three homemade sauces (herb-infused tahini, Scotch bonnet mayonnaise & sumac yogurt.
The first ever London Falafel Festival Created by Daniel Young of Young and Foodish, it will feature four falafel masters competing for the love and vote of 500 Londoners – Sunday 1 May 2016, 1pm-5pm, Borough Market.
Traveling from Cairo exclusively for this event, the acclaimed chef Moustafa El Refaey of Zööba will showcase his signature falafel prepared with fava beans, stuffed with charred aubergine and drizzled with beetroot and hibiscus tahini. He’ll compete three local falafel masters:
From Spitalfields, Fleet Street & St. Paul's, Uri Dinay of the falafel and houmous bar Pilpel will present his acclaimed spiced chickpea falafel sandwich.
From all over London, Louai Fares and Rasheed Muhammed of the street food kings Hoxton Beach will show off their crushed falafel wrap accessorised with the fried aubergines, tomatoes, mint, parsley, tahina and chilli sauce.
From Origins Of, a kitchen takeover group now in residence at Blessing’s Bar in Spitalfields, Head Chef Abdullah Amin will present his "Trilafel" – a beetroot falafel made with three pulses (chickpea, black-eyed-bean, red lentil) and served with three dips (herb-infused tahini, Scotch bonnet mayonnaise & sumac yogurt.
Admission and all four falafels are included in the £20 ticket price.
Each will be a bit smaller than a full portion.
Table seating is limited and on a first-come first-served basis.
Rachel Green, the great ambassador of British produce, will be holding cooking demos
- Children under 12 admitted free