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For the Falafel
Ingredients

• 450g tin of chickpeas
• 3 cloves of garlic; peeled and chopped
• 1 large onion, finely chopped
• 2 large handfuls of flat leaf parsley, roughly chopped
• Juices and zest of a lime
• 1 teaspoon of coriander seeds
• 1 teaspoon of cumin seeds
• 2 tablespoons of chickpea flour, (otherwise plain flour)
• Malden salt 
• Freshly ground black pepper
• Vegetable oil for frying

Method
Drain and rinse the chickpeas. With the exception of the frying oil, place all the ingredients in a food processor and blitz into a thick paste. 

A few lumpy pieces of chickpeas are fine – they add something to the final texture. Then form the mixture into small balls – about 3cm and slightly flatten. 

Deep fry for four or five minutes at 175°C until golden brown.


For the Herby Quinoa, Feta & Pomegranate Salad

Ingredients

• 300g quinoa
• 1 red onion, finely chopped
• 85g raisins or sultanas
• 100g feta cheese, crumbled
• 200g pomegranates seeds
• 85g toasted pine nuts or toasted flaked almonds
• small bunch coriander, flat leaf parsley and mint, roughly chopped
• juice of 3 lemons
• 1 tsp sugar

Method

Cook the quinoa following pack instructions – it should be tender but with a little bite. 

Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.

When the quinoa is just about cool stir through all of the remaining ingredients & season well.

Ingredients

• 2 bananas, broken into chunks
• 470ml milk
• 115g peanut butter
•  2 tablespoons honey, or to taste
• 470ml cups ice cubes

Method
Place bananas, milk, peanut butter, honey, and ice cubes in a blender; blend until smooth, about 30 seconds.

Ingredients

• 225g egg whites
• 300g ground almonds
• 300g icing sugar
• 300g caster sugar
• 75g water 

Filling

• Vegetable oil
• 5 cooking apples, peeled, cored and roughly chopped
• 4 tbsp butter
• 2 tbsp of caramel

Method

Sieve the almonds and icing sugar together. Blend together in a food processor for 2 mins, sieving again in to a bowl.

Add 112g of the egg whites to the almonds and sugar. Mix all together in to a paste.

Now you want to boil 300g caster sugar and water together until it reaches 118°c degrees, make sure to brush down the sides of the pan with cold water to prevent sugar crystallization whilst boiling. Whilst waiting, beat the other 112g of egg whites to soft peaks.

When the sugar reaches one 118°c remove from the heat and slowly drizzle in to soft peaked egg white whilst beating. Once all sugar syrup is incorporated continue beating on high speed for 2 mins. 

You have just made an Italian meringue! 

Allow cool for 5 mins.

Back to your almond paste; take one handful of meringue and mix in completely to loosen the mixture. Next fold in with your hand the rest of meringue, be very careful not to over mix
Now fill a piping bag full of macarons mixture and pipe on to a lined baking sheet in evenly sized circles.

Once piped leave rest for 60 mins, a skin will form and will be dry to the touch afterwards.


To prepare the filling:

Heat a sauté pan over medium heat for 3 to 4 minutes, or until it’s hot.

Add a thin coat of oil, then add the apples and caramelize them on all sides until they’re very brown.

Add 2 tablespoons of butter and the caramel, and cook until the apples are very tender. 

Transfer to a blender and purée until smooth.

Add the remaining 2 tablespoons of butter, and season to taste with salt and apple cider vinegar. Purée until very smooth.

The purée can be used hot or be chilled immediately for later use.

Heat oven to 180°c.

Bake the macarons for 8 mins, open the oven door briefly to let out steam, cook for 2 mins, open the oven again to let out steam and finally cook for 2 more mins, so 12 minutes in total.

Remove from the oven and transfer the sheet from baking tray to a wire rack. Leave for 5 mins then remove from grease-proof paper.

Match all the macarons shells up and pipe the puree in to the middle.