INGREDIENTS

• Crisp green salad
• Cooked baby potatoes, halved.
• Small tomatoes halved
• Avocado sliced
• Cheddar cheese cut into small cubes
• Red bell pepper sliced and grilled
• Carrot, grated
• Red cabbage finely sliced
• Boiled egg, halved.
• Kidney beans, cooked.

Dressing:
200 ml olive oil
1 tbs water
Squeeze of lemon juice
Pinch Salt
Freshly ground Black Pepper
2 tsp sugar
Generous teaspoon Dijon mustard
One crushed clove garlic
1 tbs red wine vinegar

Blitz the ingredients to form an emulsion and then taste. It is surprising how little vinegar is needed. Add more if needed.

For the Falafel.

INGREDIENTS

• 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
• ½ tsp baking soda
• 2 cups fresh parsley leaves, stems removed
• 1 small onion, roughly chopped
• 7-8 garlic cloves, peeled
• 1 tsp salt
• 1 tbsp ground black pepper
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cayenne pepper, optional
• Oil for frying

Method

• (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight. When ready, drain the chickpeas completely.
• Blend the chickpeas, herbs, onions, garlic and spices using a food processor fitted with a blade. Run the food processor until it is all combined but not smooth.
• Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour until ready to cook.
• Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
• Using a tablespoon, scoop the falafel mixture and form into patties (½ inch in thickness each). It helps to have wet hands as you form the patties.
• Deep fry until golden.
• Place the fried falafel patties in a colander or plate lined with paper towels to drain.

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