Falafel Stuffed Sourdough Pittas With Lemony Hummus & Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Drain your chickpeas over a sieve (reserving the chickpea water!) then rinse your drained chickpeas

Crush your garlic open by squashing with the side of a knife and discard the skin

Add the drained chickpeas to a food processor with 1 tbsp [1 1/2 tbsp] [2 tbsp] reserved chickpea water, your tahini and the peeled garlic

Add a squeeze of your lemon juice, 2 tbsp [3 tbsp] [4 tbsp] olive oil and season with a generous pinch of salt and pepper, then blitz until smooth – this is your lemony hummus

Peel and slice your shallot[s] finely

Combine the sliced shallot and 1 tsp [1 1/2 tsp] [2 tsp] sugar in a small bowl with a squeeze of lemon juice and a pinch of salt

Give it a good mix up and set aside – this is your quick-pickled shallot

Add your falafel to a baking tray

Put the tray in the oven for an initial 4 min

Peel lengths off half your cucumber until you end up with a pile of cucumber ribbons

Dice the remaining cucumber

Wash then remove the outer leaves (2 per person!) from your lettuce and set aside, then roughly shred the inner core

Chop your tomato[es] into wedges

Once your falafel have had an initial 4 min, add your sourdough pitta[s] to the tray

Cook for a further 4 min or until everything is warmed through

Add a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper to a large bowl and stir it all together – this is your lemon dressing

Add the diced cucumber, shredded lettuce and tomato wedges to the bowl and mix it all together – this is your dressed salad