What the Falafel (AKA WTF)

Pita bread

1. In a large mixing bowl, combine the flour, yeast, sugar and salt.
2. Add the warm water and olive oil, mixing until a rough dough forms.
3. Transfer onto a lightly floured surface and knead for 8–10 minutes until smooth, soft and elastic.
4. Place into a lightly oiled bowl, cover and leave in a warm place for 45–60 minutes, or until doubled in size.

Roasted cauliflower

1. Preheat the oven to 220°C fan-forced.
2. Place the cauliflower florets onto a lined baking tray. Drizzle with olive oil and season with smoked paprika, cumin, garlic powder, coriander, salt and pepper.
3. Toss well to coat. Roast for 30–35 minutes, turning halfway, until deeply golden and caramelised.

Green goddess tahini

1. Add the parsley, coriander, spring onions, garlic, lemon juice and olive oil to a blender. Blend until finely chopped and bright green.
2. Add the tahini, Greek yoghurt, cumin, salt and pepper. Blend again, slowly adding cold water until smooth, creamy and pourable. Refrigerate until required.

Sumac onions

1. Peel and thinly slice the red onions using a mandolin on the finest setting.
2. Separate the onion layers with your hands, then rinse briefly under cold water and drain well.
3. Transfer to a bowl and add the lemon juice, sumac and sea salt. Mix well and allow to marinate for 20–30 minutes.
4. Just before serving, stir through the olive oil and chopped parsley.

Freekeh tabouli

1. Microwave the freekeh in a bowl with boiling water for 15 minutes, followed by 10 minutes covered.
2. Finely chop the parsley, coriander and mint. Dice the cucumber, removing the seeds to prevent excess moisture. Cut the tomatoes in half.
3. Combine the chopped vegetables, herbs, red onion and freekeh in a bowl. Add the olive oil, lemon juice, salt and pepper. Mix gently until combined and reserve until plating.

Falafel

1. Add the parsley, coriander, spring onions, onion, garlic and lemon zest to a food processor. Pulse until finely chopped and vibrant green.
2. Add the chickpeas, cumin, coriander, baking powder, flour, salt and pepper. Pulse until combined but still slightly coarse and textured.
3. Refrigerate for 20 minutes, then roll into 15–18 evenly sized falafel balls, approximately 35g each.
4. Heat 2–3cm of canola oil in a frying pan over medium heat. Cook the falafel for 3–4 minutes until crisp, golden and cooked through. Drain on paper towel.

Cook the pita

1. Punch down the dough and divide into 8 equal portions. Roll each piece into a thin circle.
2. Heat a frying pan over medium-high heat with a touch of olive oil. Cook each pita for 1–2 minutes per side until puffed and lightly charred. Wrap in a clean tea towel to keep warm.

Finish the cauliflower

1. Whisk together the tahini, lemon juice, cold water and salt until smooth.
2. Arrange the roasted cauliflower on a serving platter, drizzle with the lemon tahini and scatter over the pomegranate seeds and chopped parsley.

Assemble

1. Arrange the warm homemade pita on a large serving board.
2. Add the falafel, tabouli, sumac onions, roasted cauliflower and a generous bowl of green goddess tahini around the platter, with each component in its own spot.
3. Finish with extra parsley and serve while the pita is warm and the falafel is crisp.