Falafel Plate with Beetroot Dip & Zucchini Hummus

Serves 4

Hands up if you’ve been out on the town, drunk as hell and hungry enough to eat your weight in kebabs? I know I have. This falafel plate is a much sexier, less messy and less drunken version of that kebab. If you want it to be even closer to the original experience, you can pop the components in a wrap and eat it outside a club at 3 am, with some guy passed out in the gutter next to you.

Falafels

4 large carrots, peeled and chopped

155 g (5½ oz/1 cup) activated almonds

25 g (1 oz/¼ cup) activated walnuts

3 tablespoons activated sunflower seeds

3 tablespoons nutritional yeast

3 garlic cloves, peeled

1 tablespoon ground cumin

¼ teaspoon chipotle chilli powder

1½ teaspoons Himalayan pink salt or Celtic sea salt

3 tablespoons white sesame seeds

2 tablespoons black sesame seeds

2 tablespoons tahini

2 tablespoons lemon juice

To serve

250 g (9 oz/4 cups) baby salad leaves

1 batch Pickled vegetables

1 batch Beetroot dip

1 batch Tomato, paprika & zucchini hummus

1 batch Garlic sauce, in a squeeze bottle

4 tablespoons black sesame seeds

• To make the falafels, blend the carrots in a food processor until very finely chopped, then transfer to a large mixing bowl. To the food processor, add the almonds, walnuts, sunflower seeds, yeast, garlic, cumin, chilli powder and salt. Blend until well combined, then add to the chopped carrot and mix well using your hands. Now add the white and black sesame seeds, tahini and lemon juice and fold together.
• Using an ice cream scoop, shape the mixture into falafel balls. Place on mesh dehydrator trays and dehydrate at 40°C (105°F) for 8 hours, or until crispy on the outside, but moist and juicy on the inside. (If you don’t have a dehydrator, place the falafel balls on a baking tray and leave in the oven on its lowest setting, with the door slightly ajar, for 1 hour.)
• To serve, pop four falafels on each plate, along with 1 cup of baby salad leaves. Add some pickled vegetables, a dollop of the beetroot dip and a dollop of the hummus.
• Squeeze little mounds of garlic sauce onto the falafels, then sprinkle with the black sesame seeds. Pretend it’s 3 am and you’ve just had a huge night clubbing. Devour with gusto.