Ingredients

• 400g tin chickpeas
• drained and rinsed
• 1 small onion
• roughly chopped
• 2 garlic cloves
• roughly chopped
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp flaked sea salt
• 3 tbsp gram flour (chickpea)
• small bunch coriander leaves and stems
• roughly chopped
• 1 small free-range egg
• 100g/3½oz sesame seeds
• for rolling
• 1 tbsp olive oil
• 100g/3½oz tagliatelle
• 1 tbsp olive oil
• 1 garlic clove
• thinly sliced
• pinch dried chilli flakes
• 2 handfuls baby spinach
• 4 cooked falafel
• 2 tbsp finely chopped fresh parsley
• ½ lemon
• juice only
• 3 cooked falafel
• 1 pitta bread
• cut into thin triangles
• 2 tbsp olive oil
• sea salt
• ½ Little Gem lettuce
• thinly sliced
• ½ small red onion
• thinly sliced
• squeeze lemon juice
• 1 tsp plain yoghurt
• ideally Greek
• to serve
• 1 slice sourdough
• 2 cooked falafel
• 1 free-range egg
• 1 tsp olive oil
• large pinch paprika
• to garnish

Directions

• For the falafel
• tip the chickpeas
• onion
• garlic
• spices
• salt
• gram flour
• fresh coriander and egg into a food processor and pulse until it is blended but still has some texture. Roll the mixture into 12–15 small balls and coat each in sesame seeds. Refrigerate for 30 minutes
• or until ready to use. To cook the falafel
• heat the oil in a frying pan until medium–hot. Fry for 10 minutes
• turning regularly
• until golden and cooked through.
• For the pasta
• boil the tagliatelle following the packet instructions or until al dente
• then drain well. Meanwhile
• heat the oil in a frying pan
• add the garlic and chilli and cook
• stirring
• for 1 minute. Add the spinach and stir for 1 minute or until wilted. Tip in the tagliatelle and parsley and heat through for a few seconds
• stirring. To serve
• top with four cooked falafel and squeeze over the lemon juice.
• For the pittas
• preheat the oven to 210C/190C Fan/Gas 6. Put the pitta triangles on a baking tray
• drizzle over 1 tablespoon oil and sprinkle with sea salt. Bake for 5–10 minutes
• or until crisp. Mix the Little Gem and red onion and dress with the remaining oil and the lemon juice. Serve with four cooked falafel and the yoghurt.
• For the breakfast toast
• toast the sourdough and top with the broken up falafel. Fry the egg in the oil over a high heat and place on top of the toast. Sprinkle over paprika and serve.