INGREDIENTS
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Cashew Mayo
150g of soaked cashew nuts
8g onion powder
15ml of lime juice
1 tsp dried yeast flakes
5 dates, finely chopped
2 cloves of garlic, finely chopped
Large pinch of chili flakes
Large pinch of smoked paprika
100g water
4g salt to taste
2g turmeric
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Beetroot Falafel
200g fresh beetroot, grated
6g ginger root, finely chopped
350g canned chickpeas, drained
50ml chickpea water
2 cloves of garlic, finely chopped
60g gram (chickpea flour)
Large pinch of toasted ground cumin
Zest of 1 lime
1 tsp chiffonade coriander & chiffonade parsley
Large pinch of chili flakes
8g salt
2g finely crushed black pepper
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Cucumber Salad
6-8 long slices of baby cucumber
15ml olive oil
2g salt
3 turns of milled black pepper
3 -4 leaves of ripped fresh mint & dill
Squeeze of lemon juice and a little fresh micro-planed lemon
2g toasted pumpkin seeds & sunflower seeds
Method
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Cashew Mayo
Blend the above to a very smooth puree and add just enough water to help it blend.
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Beetroot Falafel
Place the beetroot, chickpeas, garlic, chickpea flour, cumin, chilli flakes, seasoning, ginger, lime and spices into the blender and blitz to a coarse dough. Using wet hands, roll the mixture into 50g balls, then chill to firm up for approx. 10 minutes. Pat with a little chickpea flour into small cakes.
Take 2 of the beetroot falafel cakes and season. Place a little olive oil into a pan and gently fry half of the cakes for 2 minutes each side, turning over until crisp, then place into the oven for 2-3 minutes at 180c.
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Cucumber Salad
Mix the above until nicely seasoned.