Smoked tomato and paprika falafel flatbread

Serves 4.

400g chickpeas

75g Belazu smokey flavoured semidried

tomatoes

Small handful of coriander

Small handful of parsley

1 tsp smoked paprika

1 tsp Morrocan ras el hanout spice

1 tsp baking powder

½ tsp bicarbonate soda

40g panko breadcrumbs

4 Flatbreads

Small handful of smoked almonds

Drizzle of olive oil

Salt and pepper to taste

For the salad:

2 little gem lettuce, chopped

2 plum tomatoes, sliced

½ red onion, sliced

½ cucumber, sliced

Small handful of coriander

Small handful of parsley

Drizzle of olive oil and

balsamic vinegar

Salt and pepper to taste

For the tahini yoghurt:

80g Belazu tahini paste

80g coconut yoghurt

20ml olive oil

1 lemon

Salt and pepper to taste

Adults need around 2000Kcal/8400kJ a day

Typical values per portion: Energy 387Kcal/1618kJ

1. Soak the chickpeas in plenty of water for at least 24 hours.

2. For the tahini yoghurt: mix all the ingredients together and check the seasoning.

3. For the salad: toss everything together in a salad bowl.

4. Roughly chop the coriander including stalks. Remove the stalks from the parsley and roughly chop.

5. Drain and roughly chop the smoked tomatoes.

6. Drain the chickpeas and pulse in a blender with the coriander and parsley till it resembles theconsistency of bulgur wheat.

7. Add the rest of the ingredients and mix well.

8. Roll the mix into 30g balls and deep-fry at 180 degrees till cooked through completely.

9. Lay the flat bread down, top with chopped salad, falafel, pickled red onions, smoked almonds and finally the tahini yoghurt. Season as you wish with salt and pepper.