For a delicious vegan meal, serve with BBQ tempeh with jewelled quinoa and teriyaki-glazed green beans and finish with a dessert of gluten and dairy-free chocolate brownie with chocolate sauce, raspberries and salted caramel ice cream!

INGREDIENTS

For the falafel:

• 400g Cooked, drained chickpeas
• 4 Cloves garlic, chopped 
• 1 x medium shallot, chopped
• 10g Chopped parsley
• 2.5g Ground coriander
• 2.5g Ground cumin
• 45g Self-raising flour
• Sea salt and ground pepper to taste
• Vegetable oil for frying

For the baby mixed leaf salad:

• 1 Bag pre-washed baby mixed leaves
• 5g Maple syrup
• 5g Wholegrain mustard
• 10g Lemon juice
• 30g Olive oil

Finishing the dish:

• Falafels + vegetable oil to fry them
• Harissa-spiced coriander mayo
• Baby leaf salad
• Sumac to scatter

METHOD

Mix together all the falafel ingredients except the vegetable oil in a food processor then blend to a paste. Divide the mixture into twelve pieces and form into balls. Place in the fridge until required.

In a pot, heat the vegetable oil to 170 C, then fry the falafels until golden-brown then transfer to a plate lined with kitchen paper.

In a bowl, mix together the maple syrup, mustard, lemon juice and olive to make a dressing; once homogenised toss the salad leaves in the dressing. Serve immediately because the acid in the dressing will make the salad leaves go limp.

Meanwhile lay the plates out for serving. On one third of the plate, place some of the baby leaf salad, on the next third place a dollop of the mayo. Sprinkle the final third of the plate with sumac. Finish with hot falafels and serve.