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.
