Let’s kicks things off with a bang, aiming to “celebrate veggies with a meal that you feel excited by.” The star? An incredible Super Greens Falafel, a vegan delight served with flatbreads, homemade hummus, a zesty salad, and pickles.
The Hummus Revolution:
First, let’s tackle the hummus, but not just any hummus. Jamie encourages us to take something familiar and elevate it.
“Let’s take something we know but do it better,” he enthuses.
| Hummus Ingredients | Quantity | Notes |
| Chickpeas (tinned) | 1 tin (juice included) | Reserve ~4 tbsp for later |
| Basic Seasoning | To taste | Salt, pepper, etc. |
| Garlic Clove | Half | |
| Olive Oil | A couple of nice tablespoons | Good quality, peppery, grassy |
| Peanut Butter (Unsweetened) | A good dollop | Jamie’s twist on classic tahini |
| Lemon | 1 | Zest and juice |
| Parsley (optional) | A few bits | For garnish |
The process is simple: combine the chickpeas (with their juice, minus the reserved portion), seasoning, garlic, olive oil, and the unconventional unsweetened peanut butter into a food processor. Jamie explains, “That’s not classic right? The classic is tahini. I’m just showing you that you can use peanut butter.” Add the zest and juice of a lively lemon – “let’s not waste the zest” – and whiz it up. You control the texture, from chunky to beautifully smooth. Once done, create a little well in your silky hummus and drizzle in some more good olive oil. A sprinkle of parsley adds a final touch of freshness.
Flavor Bomb Chickpeas:
Next, those reserved chickpeas get a flavor infusion. Take two tablespoons of the chickpeas and introduce them to a pan. Jamie’s all about “inflicting flavor.” He suggests smoked sweet paprika or Dukkah (a blend of nuts, spices, and herbs). These become “little flavor bombs” to scatter over the smooth hummus, adding an exciting textural and taste contrast.
The “More Like a Fritter” Falafel:
Now for the main event: the falafel, which Jamie describes as “more like a fritter.”
“Let’s have a party, get them out!” he says, referring to those lonely tins of chickpeas and frozen peas.
| Super Greens Falafel Ingredients | Quantity | Notes |
| Remaining Chickpeas | From the tin | |
| Frozen Peas | 150 grams | Adds vibrant green color & sweetness |
| Self-Raising Flour | 2 tablespoons | For binding |
| Mint | A bunch | Fragrant |
| Preserved/Pickled Lemons | A little | Surprise ingredient, remove pips |
In the same food processor (no need for extra washing!), combine the rest of the chickpeas with the frozen peas. Bind it with self-raising flour. For fragrance, toss in a bunch of mint. The “surprise ingredient” is preserved or pickled lemons, readily available in supermarkets. Just remember to squeeze out any pips. Pulse this mixture – the resulting green color is “incredible” – and then it’s ready for shallow frying until “gnarly and golden” on the outside and beautifully green when you “bust it open.” A little sprinkle of cumin in the pan while frying will toast up and add a smoky depth.
Salad Pickles & Assembly:
To accompany this, Jamie whips up some quick “salad pickles.”
He squeezes half a pomegranate onto a plate, then hits it with an equal quantity of vinegar for that “pickly” hit, and a touch of olive oil. Thinly sliced red onion is sprinkled from a height, followed by some chili for color and flavor – “hello, welcome to the party!” Cucumber, sliced for texture, and carrots shaved with a speed peeler join the mix. A twist of mint and the remaining pomegranate seeds (“spank it!”) complete this “beautiful” plate.
For serving, warm up some Turkish flatbreads (“what a joy!”). Bash up some pistachios for extra protein and texture. Create a dip by adding a few dashes of chili sauce to soya yogurt for “ooze and a kick of spice.”
To plate, start with the hummus foundation, rain down the vibrant pickles, add the falafels, sprinkle with pistachios, and drizzle with the chili yogurt. “That, my friends, is like a painter’s palette,” Jamie exclaims. “It’s creamy, it’s hot, it’s tangy, it’s crunchy…so full of flavor, delicious!”
