Ingredients
- 3 cloves of garlic, chopped
- 2 bunch of spring onions, chopped
- 500 ml of sunflower oil, plus 1 tbsp for frying
- 1 green chilli, roughly chopped
- 20 g of parsley, roughly chopped
- 20 g of coriander, roughly chopped
- 400 g of tin of chickpeas, drained
- 2 steam-cooked beetroots, roughly chopped
- 0.5 lemon, zest and juice, for the houmous and juice of 1 lemon for the yogurt dressing
- 2 tbsp of plain yogurt
- 0.33 red cabbage, shredded
- 1 sweet cos lettuce, shredded
- 4 mini cucumbers, sliced
- 30 g of pumpkin seeds, toasted
- 1 bunch of spring onions, shredded lengthways
- 100 g of pomegranate seeds
- 70 g of chickpea flour
- 1.5 tsp of ground cumin
- 1 tsp of ground coriander
- 30 ml of olive oil, (for the houmous)
- 300 g of broad beans, (blanched and podded down to the bright green beans)
- 1.5 tbsp of tahini
Method
Step 1
To make the falafel place the broad beans, chilli, 1 spring onions, 2 garlic cloves, cumin, ground coriander, parsley, fresh coriander and chickpea flour into a food processor and pulse until you have a finely chopped paste. Use your hands to shape the falafel mix into 14-16 even rounds. Keep to one side.Step 2
Rinse the food processor and add the chickpeas, 2 steam-cooked beetroots, 1 tbsp tahini, zest and juice 1/2 lemon, and 1 garlic clove, to make the houmous. Run the machine until the mix is largely smooth, pause, scrape the sides and run again, adding as much oil as needed to get a good consistency. Set aside.Step 3
Mix the yogurt, remaining 1/2 tbsp tahini and the juice of 1 lemon together. Add a splash of water if needed to loosen the mixture and leave in the fridge until needed.Step 4
Heat a saucepan half full of sunflower oil on a medium heat. Use a cook’s thermometer to get it to 180°C, then carefully use a slotted spoon to lower the falafel into the oil.Step 5
Fry for 6 mins, until deep golden brown, remove and drain on kitchen paper. You will need to fry in batches, so keep the cooked ones warm.Step 6
On your serving plate, arrange the shredded cabbage, shredded lettuce, 1 bunch of spring onions shredded lengthways and 4 sliced mini cucumbers, holding back the pomegranate and pumpkin seeds.Step 7
Add some of the houmous to the salad, then the falafel. Drizzle over the yogurt sauce and top with the pomegranate and pumpkin seeds.