1 cup brown bulgur, boiled
1 cup semi-dried cherry tomatoes
2 baby gem lettuce
1 cup bread croutons
3 tbsp toasted sesame seeds
A handful of dill, chopped
A handful of parsley, chopped
A handful of coriander, chopped
A sprinkling of chives
A drizzle of harissa oil
3 red radishes, sliced
FOR THE FALAFEL MIX
800g green peas
50g mint leaves
50g coriander leaves
50g red chillies
50 g red onion
80g garlic cloves
20g falafel spice
FOR THE FALAFEL SPICE
10g ground coriander
Maldon salt, to taste
100g coriander seeds
100g cumin seeds
60 g fennel seeds
30g cinnamon stick
1 Soak the chickpeas overnight in cold water. Drain.
2 Add the green peas, mint and coriander leaves, red chillies, onion and garlic.
3 Toast each of the whole spices individually. Combine with the salt and ground coriander.
4 Add 20g of the mix to the chickpea mixture bowl and mix to combine. Reserve the remainder in an airtight container.
5 Place the chickpea mixture in a mincer. Repeat for a second time. Set aside.
FOR THE TARATOR SAUCE
900g tahini paste
The juice of 1 lemon
1 tbsp ground cumin
1 garlic clove, minced
1 heaped tsp Maldon salt
Iced water, as required
Whisk all ingredients together and adjust the texture with iced water. Keep refrigerated until ready for use.
FOR THE CHICKPEA HUMMUS
200g tahini paste
30ml lemon juice
1 Boil the chickpeas until they’re really soft. Drain the water and allow to cool.
2 Blend the cold chickpeas with a little iced water, until you achieve a smooth paste.
3 Add the lemon juice and tahini paste. Season to taste with Maldon salt.
FOR THE PICKLED CUCUMBER
4 pieces Cucumber (peeled)
1 tsp salt
1 tsp caster sugar
1 tbsp lemon juice
1 Place the peeled cucumbers in a ziplock bag.
2 Place the lemon juice, salt and sugar in a bowl and mix until the salt and sugar have fully dissolved.
3 Pour the mixture over the cucumbers, remove the air from the bag and allow to marinate for an hour.
4 Wash the cucumbers in iced water and place on damp cloth and refrigerate until required.
1 Heat a deep pan with oil over a medium high heat, until it reaches 180C.
2 Make balls from the falafel mixture and fry in batches. Drain on paper towels.
3 In a large serving bowl, place the brown bulgur, semi-dried cherry tomatoes, baby gem lettuce, bread croutons, toasted sesame seeds, dill, parsley, coriander, pickled cucumber, chives and radishes. Toss to combine.
4 Scatter the falafel balls on top.
5 Dress with the tarator sauce, chickpea hummus and a drizzle of harissa oil.