Reduce food waste and make the falafel in this dish using an ingredient that’s often discarded – broccoli stalks, which are blitzed into the chickpea base
Prep:25 mins
Serves 4
2 pittas, cut into small triangles50g pumpkin or sunflower seeds1 tbsp olive or rapeseed oilpinch of cumin seedspinch of chilli flakes160g baby spinach or other soft green salad leaves200g cooked grains of your choice (we used quinoa)2 carrots, finely shredded or grated2 baby cucumbers, sliced, or 1⁄4 large cucumber, chopped2 tsp honey or maple syrup
STEP 1First, make the falafel. Put all the ingredients in a food processor, except the oil, and season well. Blitz to a paste, scraping down the sides of the bowl a couple of times until you have a smooth mixture. Lightly oil a dessertspoon and your hands. Scoop a little of the falafel mixture into your hands, then roll into a ball the size of a large cherry tomato. Flatten gently into a disc – the mixture will feel quite soft at this stage. Repeat to make 12 falafel in total, then put on a plate and keep chilled until you’re ready to serve. Will keep chilled for up to 24 hrs.STEP 2To make the hummus, drain the chickpeas, reserving the liquid from the can, then tip into a blender along with a splash of the reserved liquid, the beetroot, garlic, tahini, oil, lemon juice and 1 tsp sea salt. Blitz to a smooth purée, adding more of the reserved chickpea liquid if the purée is too thick. Set aside in the fridge with the falafel. Will keep chilled for up to two days.STEP 3Toss the pitta triangles and pumpkin seeds with the oil, cumin seeds and chilli flakes, then spread out on a baking tray and bake at 200C/180C fan/gas 6 for 8-10 mins until crisp and toasted. Or, do this in an air-fryer at 200C, tossing the mixture halfway through.STEP 4Line a baking tray with parchment (or cut a piece to fit the basket of your air-fryer), brush the parchment with a little oil and arrange the falafel on the tray. Cook for 12-15 mins, turning halfway through, until crisp and golden. Once cool, the falafel will keep chilled or for up to two days – they will firm up as they cool. Reheat or eat cold.STEP 5Mix all the ingredients for the dressing together. Divide the spinach between four shallow bowls or plates, and top with the grains (reheat these if you like, or serve cold), then the carrots, cucumbers, pitta chips and falafel. Generously spoon the hummus into the bowls, then drizzle over the dressing and sprinkle over the roasted pumpkin seeds and a few whole parsley to serve.
