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Chef Izu is not one to shy away from a challenge, so when Badoit Middle East asked him to cook up some tasty dishes with only 5 ingredients, he saw this as an opportunity to show how classic dishes can be created with simple nutritional ingredients.

Chef Izu Ani prepares for Ramadan ingredients challenge from Badoit Middle East

Chef Izu Ani prepares for Ramadan ingredients challenge from Badoit Middle East


The Ramadan ingredients challenge was set by Badoit Middle East, where Facebook fans selected only 5 ingredients for Chef Izu to create three dishes simple enough to make at home, during Ramadan.  The 5 main ingredients chosen by Badoit Facebook fans were beef, chicken, chickpeas, dates, and beetroot, not to mention plenty of Badoit! Watch the first video of the challenge here.


Date Falafel Recipe


Dates are such a versatile ingredient to use in cooking and Chef Izu demonstrated this through his humble approach to cooking, which has placed La Serre firmly on the map as one of the stars of Dubai’s dining scene. This recipe is simple enough for viewers to replicate at home.


Date falafel Recipe by Chef Izu Ani


Date Falafel
Serves 4
Prep time – 15 minutes

Cook- 3 minutes


A classic Middle Eastern dish with a twist, the sweetness and stickiness of the dates make this dish extremely satiable.


100g Chickpeas
300ml Badoit
150g Onion Confit
50g Chopped dates
4g Salt
1 Tbsp Chives
1 Tbsp Parsley
(enough to deep fry) Sunflower oil


Ingredients for Onion Confit
250g White Onion
1 Tsp Garlic fine chopped
½ Tsp Smoked Hot Paprika
2 Tbsp Sugar
100ml Olive Oil
2 Tsp Sea Salt


Method for Onion Confit:

  1. Place olive oil in a pan on a low heat and add finely diced onions.
  2. Add paprika, sugar and salt, gently cook further for another 3 – 4 minutes.
  3. Add garlic and cook for a further 5 minutes.
  4. Set aside ready for the Falafel.



  1. Place the chickpeas in a bowl containing 300ml of Badoit and leave to soak overnight.
  2. Strain the chickpeas over a bowl to ensure you keep the Badoit, set the bowl of water aside and place the soaked chickpeas into a blender.
  3. Add a small amount of the strained water, as desired and blend the chickpeas until they become a smooth paste. (begin by using a tablespoon of water and gradually add until the desired result is achieved)
  4. Remove the smooth chickpea paste from the blender into a bowl and add the confit onions, chives, parsley and salt.
  5. Fold the ingredients into the chickpea paste.
  6. Begin to heat up the sunflower oil ready to cook the falafel.
  7. Take two tablespoons, pick up some of the mixture with one and then using the other tablespoon, and mold the mixture into a quenelle (an oval shaped dumpling).
  8. When the sunflower oil is hot, place the quenelle shaped falafels into the oil one at a time. Cook for 3 minutes.
  9. Remove from the oil, place the falafels onto kitchen towel to drain the excess oil.
  10. Serve with your choice of dip. (Recipe for our yoghurt dip is below).


Yoghurt Dip


250g Greek Yoghurt
50g Cucumber
½g Cloves Garlic
3g White Balsamic
1g Paprika Hot
1g Salt



Mix all ingredients together. Serve.


Follow Chef Izu Ani on Twitter , Instagram and La Serre Blog to get updates on his recipes and his travels to source organic ingredients for his innovative cuisine.