Step 1

Start by pickling the red cabbage. Place chilli, sugar, fennel seeds and vinegar in a small saucepan. Stir over low heat until sugar dissolves. Increase heat to medium-low and bring to a simmer, then cook for 5 minutes or until liquid reduces slightly. Set aside to cool completely.

Step 2

Place cabbage in a glass or ceramic bowl. Pour the cooled vinegar mixture over and add salt. Cover with plastic wrap and give ingredients a toss. Set aside, tossing occasionally, for 30 minutes to pickle.

Step 3

Now onto the falafel, my friend. Place the peas in a heatproof bowl. Cover with boiling water and set aside for 5 minutes or until tender. Drain well then spread out on a plate lined with paper towel to remove any excess water. Remember the falafel mantra, “Moisture is the enemy of a crispy crust."

Step 4

Place the peas, chickpeas, onion, parsley, coriander leaves, garlic, besan flour, cumin, coriander, bicarbonate of soda, salt and lemon juice in a food processor. Use the pulse button in short bursts to process until the mixture is well combined and finely chopped but not pureed. Add more besan if the falafel mix is too wet. It needs to be firm enough to scoop and hold its shape. Transfer to a large bowl and stir in the sesame seeds.

Step 5

Line a baking tray with baking paper. Mould slightly heaped tablespoons of the chickpea mixture into torpedo-shaped balls. You can hone your ‘quenelling’ skills for this! Arrange on the lined tray and refrigerate for 30 minutes to firm up a little again, which will prevent them from falling apart when deep-frying

Step 6

While things are chilling and pickling, make your hummus. Place chickpeas in a clean tea towel and rub gently for a few minutes until you see the outer skins coming off. Place chickpeas into a deep bowl of cold water. Agitate the water with your hand and watch as loosened skins float to the surface. Scoop out the floating skins and discard (unless you want to dehydrate them and make a chickpea salt=30, you waste warrior, you). Repeat until most of the chickpeas are skin-free.

Step 7

Place the chickpeas, garlic, tahini, cumin and lemon juice in a food processor with the two ice cubes. Blitz, scraping down the sides occasionally, until smooth. With the motor running, gradually add the oil and blitz until creamy. Season to taste with salt, and more lemon juice, if you like.

Step 8

Half fill a medium-large saucepan with oil. Heat over mediumhigh heat until the oil reaches 180°C on a cook’s thermometer (or a bread cube turns brown in about 15 seconds). Deep-fry falafel, 4 at a time, turning occasionally, for 2-3 minutes or until golden brown. Transfer to a tray lined with paper towel to drain.

Step 9

Serve the falafel with flatbread, hummus, yoghurt, pickled cabbage and extra coriander sprigs.