We're going to make the most incredible super greens falafel. This is a vegan dish with
flatbreads, homemade hummus, salad pickles. I want to celebrate veggies with a meal that you feel
excited by. So it all starts with this chickpeas. So let's just talk hummus. Let's take something we
know but do it better. So in a food processor I'm gonna put these chickpeas and the juice
and I'm gonna leave about four tablespoons in here, forget this. Then we're gonna go in with some
basic seasoning and then half a garlic clove, some nice olive oil, a nice couple of tablespoons and
then we're gonna go in with peanut butter that's not classic right the classic is tahini. I'm just
showing you that you can use peanut butter, right, unsweetened by the way. Let's take a lemon full
of life. Let's not waste the zest and then let's get some juice in there. Whizz it up and let's go
You can keep it chunky or you can keep going to make it really beautifully smooth
So look at that really beautiful, very very, quick to do. So make a little well
of good oil in there which is peppery and grassy and then you can take
you know a few bits of parsley and sort of embellish it. So first bit done, second bit
I'm going to take two tablespoons of the chickpeas and put them into a pan
You can inflict flavour on this in any way you wish to. You can get smoked, sweet paprika, delicious.
This is ducker right which is a blend of nuts and spices and herbs. So look at this these are
little flavour bombs. So on our silky smooth hummus this is what this kind of little journey is about
Next our little falafel right which is kind of more like a fritter so in this same food processor
right I'm going to add the rest of these chickpeas. What we're then going to add to that
is 150 grams of frozen peas. You've probably got this in your freezer right now you've probably got
chickpeas in a tin somewhere lonely in the back of a cupboard right let's have a party get him out
We need to bind it so two tablespoons of self-raising flour. We're gonna flavour it
with some fragrant things. So I want a bunch of mint. The next ingredient is a little kind of
surprise ingredient. This is pickled or preserved lemons you can get them in the supermarkets
Now inside these little lemons you'll see there's often a few pips, squeeze them out
You can pulse it and then we're going to shallow fry it, delicious
Look at this I mean it is the most incredible green colour. So we're going to leave this over here
Now I want to show you how to make salad pickles right. I'm going to take half of that pomegranate
and I'm going to squeeze it onto our plate here. Then we're going to hit it up with an acid. So
about equal quantities of vinegar we want it to be pickley and of course if you wanted to put
a little bit of nice olive oil in there, beautiful. I'm using a red onion from a height just sprinkle
We can take a chilli right we're talking about colour and flavour. Guys look let's have you in
the party hello welcome to the party. Let's take a cucumber right. So you can slice this up any way
you want it's about texture, look, feel, fun and then carrot you could use a speed peeler. This
is a fantastic way to just shave your way into something that's very beautiful. Take a little
bit of a mint giving it a little twist and then we've got this half of the pomegranates
and spank. Boring, no way. I mean look at the plate it's beautiful so how can it not taste beautiful
Now it's time to cook our little falafel. So a little bit of oil in the pan and we're going
to take a spoon of our mix get it gnarly and golden and then when you bust it open green
Get your spatula over and turn it. If we take a little bit of cumin it's going to toast up it's
kind of gets smoky. Now we need the edible plate, the bread. This is from a Turkish restaurant. Just
absolutely beautiful and you can just warm these up and they're fantastic. You can tear them up
what a joy. Bash up some pistachios for extra protein and texture. Look at that I mean look
at the colour. Add a few dashes of chilli sauce to a bowl of soya yogurt for ooziness and a
kick of spice. Enough talking, let's plate this up. We're going to take our base, our foundation
Hummus, we're going to get some of these beautiful pickles and just let that rain down
and then we're going to take some of these falafel
pistachios, a bit of a sprinkle up. Get some of our chilli it's going to just give it a nice moisture
and if you want to finish with a few herbs, but that my friends
it's like a painters palette it's full of colour
Hallelujah, there's so many flavours going on there. It's creamy, it's hot, it's tangy, it's crunchy
It's got that comforting fritter but it's so full of flavour, delicious.