Preparation
Step 1
For the bao, combine the warm water, milk, yeast, sugar and oil in a large bowl. Whisk to well, then leave to stand for 10 minutes.
Step 2
Whisk the flour, sugar, baking powder and salt together in a separate bowl.
Step 3
Add the yeast mixture to the flour. Using an electric whisk with
a dough hook, slowly incorporate all the ingredients together then increase the speed to medium and beat for 3 to 4 minutes, until the dough is soft and elastic.
Step 4
Cover the bowl with cling film and leave to rise in a warm place for 2 hours or until the dough triples in size.
Step 5
Tip onto a work surface dusted with flour and roll out to a thickness of 2.5cm. Cut the dough into 16 circles using a 9cm round cutter.
Step 6
Lightly brush the dough circles with oil and fold in half to form a half moon shape.
Step 7
Line a steamer with baking parchment and add the bao. Cover with the lid and leave to rise 30 minutes.
Step 8
Bring a saucepan of water to the boil and set the steamer on top. Cover and steam for 8-12 minutes, until soft.
Step 9
Pulse the falafel, add chickpeas, spring onion, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper and baking powder together in a food processor until finely minced. Pulse the until very finely minced scraping the bowl down as necessary – the mix should hold its shape when pressed together.
Step 10
Transfer the falafel mix to a bowl, cover and keep in the fridge for at least 15 minutes to firm up.
Step 11
Form the falafel mix into rounds using approximately 11/2 tablespoons per ball. Arrange on a baking tray and return to the fridge for 1 hour.
Step 12
Set a high-sided pan with the oil over a medium high heat. Leave to warm for 5 minutes. 13 Once hot, add the falafel to the pan in bathes and fry for 4 minutes, until golden brown all over.
Step 13
Remove with a slotted spoon and drain on a plate lined with kitchen paper. 15 To assemble, spread the bao with garlic mayonnaise and fill with the falafel, cucumber and coriander.
