GDT falafel served in a rich cinnamon tomato sauce, preserved lemon quinoa salad, beetroot hummus and dukkah

Bring a medium pot of lightly salted water to the boil.

Finely chop the garlic.

In a small pan fry the garlic and tomato sauce spices in oil for approx. 20 seconds. Add the tinned tomatoes, rinse the can with a little water and add it in. Bring to a simmer and cook gently for about 10 minutes. Turn off and set aside. This will continue to reduce in the oven.

Preheat the oven to 190.

Cook the quinoa in boiling water for about 12-15 minutes until sprouted. Once cooked strain through a fine sieve.

Form the falafel into golf ball-sized balls then flatten into patties. Fry in a medium hot pan with a good splash of oil for about 4 minutes each side, the chickpeas are raw so they require a decent amount of cooking.

Pour the tomato sauce into a shallow baking dish, lay the falafel on top and lightly press down. Bake for 15 minutes.

While the falafel is baking, prepare the salad.

Peel and finely dice the cucumber and red onion.

Shake the lemon vinaigrette well before opening to re-emulsify. Take the preserved lemon from the pottle, remove any seeds and finely chop the rind and all. Place in a bowl with the cucumber, red onion and vinaigrette.

Once the quinoa is cooked add it into the bowl, mix, taste and add salt as needed.

Serve falafel and sauce with quinoa salad and hummus on the side. Sprinkle with dukkah.