DECONSTRUCTED FALAFEL

Ingredients

• 40 g Red onion, finely chopped
• 2 clove Garlic clove, minced
• 4 g Cumin, ground
• 2 g Sea salt
• 250 g Chickpeas, canned, drained, rinsed, MRSJP
• 45 ml Lemon juice
• 15 g Fresh parsley leaves, chopped
• 30 g Tahini
• 30 ml Water
• 4 leaf Romaine lettuce

Method

1. Heat 2 tbs water or stock in a non-stick pan over medium heat. Add the onion and cook for three to five minutes until softened. Add the garlic, cumin, and salt and stir to combine.
2. Add the chickpeas, 1/3 of the lemon juice, and the parsley, and cook for three to four minutes or until the chickpeas are warmed through. Transfer to a bowl and roughly mash the chickpeas with a potato masher or fork. Season the chickpeas with additional salt if needed.
3. In a small bowl combine the tahini, water, and the remaining lemon juice. Stir until smooth. Season the dressing with salt or additional lemon juice if needed.
4. To serve, divide the lettuce between plates and top with the chickpeas. Drizzle with the tahini sauce and enjoy