Preheat your fan oven to 375 degrees F (190 degrees C).
Chickpeas (1 can)
Coarse Sea Salt (to taste)
Coarse Black Pepper (to taste)
Garlic (2 cloves)
Ground Cumin (1 Tbsp)
Extra-Virgin Olive Oil (1 Tbsp)
, 1 tsp of
Fresh Parsley (1 handful)
Add in a food processor and blend until smooth. With the blade running, slowly add the
Corn Starch (to taste)
until the mixture has reached the consistency of slightly damp dough.
Arrange the patties on a lined baking sheet and drizzle with olive oil. Bake for half an hour, turning occasionally until golden and crispy.
and make ribbons using a vegetable peeler.
In a bowl, arrange the
Tabouleh (to taste)
, along with
Pickled Peppers (to taste)
Fresh Herbs (to taste)
, cucumber ribbons,
Labneh Cheese (to taste)
Flatbread (to taste)
around a few of the falafels. Top with a dollop of
Hummus (to taste)
Meanwhile, add a few dollops of
Plain Greek Yogurt (to taste)
Tahini (to taste)
, the rest of the lemon juice and
Extra-Virgin Olive Oil (1 tsp)
. Finely chop the herbs and mix them into the yogurt.
To finish the Nourish Bowl, spoon over the herbed yoghurt dressing and scatter a few
Black Sesame Seeds (to taste)
over the top. Serve immediately with a scatter of
Smoked Sea Salt (to taste)
and a squeeze of lemon juice.