Chef | Food Explorer | Culinary Storyteller
If summer could be captured on a plate, it would look like a Salade Niçoise. Hailing from the sun-drenched city of Nice on the French Riviera, this dish is more than just a salad—it is a composed meal that balances fresh crunch, salty umami, and …
Some dishes are trendy, and some are timeless. Avocates Aux Crevettes, or the Avocado-Shrimp Timbale, falls firmly into the timeless category. While it might remind some of 1970s dinner parties, this dish is a masterclass in French cold appetizers (hors d’oeuvres). It is cool, creamy, …
There are certain dishes in the culinary world that serve as a rite of passage for any chef. Coq Au Vin (Chicken in Red Wine) paired with Gnocchi Parisienne is one of them. This plate brings together two pillars of French gastronomy: the art of the slow braise and the delicate technique of choux pastry. It is rich, elegant, and deeply satisfying.
This meal is a combination of a rustic main course and a sophisticated side dish.
This pairing is all about contrasting textures and complementary flavors.
Coq Au Vin has roots in ancient history. Legends say it dates back to Julius Caesar, but it was historically a peasant dish. It was developed as a way to cook the “Coq” (rooster)—an old, tough bird that needed hours of simmering in wine to become edible. Gnocchi Parisienne, despite the name “gnocchi,” is distinctly French. It evolved from the invention of choux pastry in the 16th century. Chefs realized that this versatile dough could be boiled and served savory, creating a lighter alternative to the dense potato dumplings of their Italian neighbors.
In the past, Coq Au Vin was a multi-day affair, often thickened with the rooster’s blood (a technique rarely used today). It was a rustic meal for farmers. Today, the dish has been refined for modern palates. We now use high-quality chicken pieces rather than tough roosters, significantly reducing the cooking time. The Gnocchi Parisienne has also moved from royal banquets to being a beloved bistro staple, often served as a comforting appetizer or a luxe side dish.
This dish stands as a symbol of French comfort food. It proves that you don’t need expensive ingredients like truffle or caviar to make something gourmet—you just need good technique. It is a favorite Sunday lunch in France and a staple in culinary schools worldwide (like At-Sunrice!) to teach the fundamentals of braising and pastry making.
This is a dish that looks expensive but is quite reasonable to produce.
Serves: 4 Origin: France
Ingredients
Method
Serves: 4 Origin: France
Ingredients
Method
If you have ever walked past an Indian restaurant and been captivated by the smell of roasting meat and spices, you were likely smelling Tandoori Murgh Tikka. It is the quintessential North Indian appetizer—fiery red, beautifully charred, and packed with flavor. It is the kind …
If there is one meal that defines the heart of North Indian cuisine, it is a bowl of golden, creamy lentils served alongside a basket of hot, charcoal-blistered breads. This combination – Dal Tadka paired with Tandoori Naan and Roti – is the kind of …
There are few foods in the world that satisfy a craving quite like a freshly fried falafel. It is the ultimate street food: portable, packed with protein, and exploding with herbs and spices. Whether tucked inside a warm pita or served as a mezze platter, these golden nuggets are a testament to how humble ingredients can be transformed into something extraordinary.
Falafel is a deep-fried ball or patty made from ground chickpeas (garbanzo beans), fava beans, or a combination of both. In this specific recipe, we are using dried chickpeas as the base. The beans are soaked, ground up with fresh herbs like parsley and cilantro, and seasoned with aromatic spices like cumin and cardamom.
It is naturally vegan and vegetarian, making it one of the most popular plant-based protein sources in the world.
A perfect falafel is a study in texture.
The exact origins of falafel are hotly debated, but most food historians trace its roots back to Egypt. It is believed that Coptic Christians invented the dish as a hearty meat substitute to eat during long periods of fasting (Lent). These original versions were likely made with fava beans.
As the dish migrated north into the Levant (Lebanon, Syria, Jordan, Palestine), chickpeas became the primary ingredient. Eventually, it spread throughout the entire Middle East and Mediterranean, becoming a staple of the region’s cuisine.
In the past, falafel was strictly a street food or a breakfast dish for the working class. It was fried in large batches in huge vats of oil and served simply in paper cones or wrapped in flatbreads.
Over the decades, falafel evolved from a local staple to a global phenomenon. In the 1970s and 80s, it gained massive popularity in Europe and North America as a healthy “fast food” alternative. The recipe has remained remarkably consistent over centuries because the science of it is perfect: raw, soaked beans provide the starch needed to hold the ball together without eggs or heavy binders.
Today, falafel is ubiquitous. You can find it in high-end vegetarian restaurants, at late-night kebab shops, and in the frozen aisle of every supermarket. It has become a symbol of Mediterranean cuisine and is beloved by vegans and meat-eaters alike for its satisfying heartiness.
Falafel remains one of the most affordable delicious meals you can buy.
Yield: 18 pieces Prep Time: 20 mins (+ overnight soaking) Cook Time: 10 mins
Ingredients
The Base:
The Spices & Binder:
Instructions
1. Soak the Beans This is the most important step. Soak the dried chickpeas overnight in plenty of water. They will triple in size. Do not use canned chickpeas for this recipe, or the falafel will fall apart.
2. Prep the Aromatics Scale and collect all your ingredients. Drain and rinse the soaked chickpeas thoroughly.
3. Blitz Add the chickpeas to your food processor along with the onion, parsley, cilantro, green chili, garlic, cumin, salt, cardamom, and black pepper.
4. Create the “Dough” Pulse the food processor several times until the mixture resembles the texture of coarse sand or couscous. You want it crumbly but sticky enough to hold together. Do not turn it into a smooth hummus paste.
5. Chill Transfer the mixture to a bowl. Stir in the chickpea flour and baking soda. Cover with a lid or plastic wrap and refrigerate for 30 minutes to one hour. This helps the mixture set so it doesn’t break in the oil.
6. Shape Using wet hands or an ice cream scoop, form the mixture into balls or patties.
7. Fry Heat about 3 inches of oil in a deep pot to 175°C (350°F). Carefully drop the falafel into the hot oil in batches (don’t overcrowd the pot, about 6-8 at a time). Fry for 1-2 minutes until they are a deep golden brown.
8. Drain and Serve Use a slotted spoon (skimmer) to remove the falafel. Place them on a paper towel-lined plate to drain excess oil. Serve immediately while they are warm and crispy, preferably with tahini sauce.