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.

Mince the garlic.

In a small pan fry the garlic and tomato sauce spices in a little oil for amount 20 seconds. Add the tinned tomatoes, rinse the can with a little water and add it in. Bring to a simmer and let cook for about 10 minutes, it will continue to reduce since 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 pattie. 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 cooking 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 form 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 to the bowl, mix taste and add salt as needed.

Served falafel and sauce with quinoa salad and hummus on the side and sprinkle with dukkah.