Falafel bowl with beetroot hummus

Instructions

1 Place the chickpeas, cashews, egg, garlic, fresh herbs, cumin and salt in a food processor and blend until well combined. Form into small balls, flatten slightly and toss in flour. Heat a non-stick frypan over medium heat. When hot add a drizzle of olive oil and half of the falafels. Cook for 3–4 minutes each side. Turn over to cook the other side. Remove and place on a plate covered with a paper towel, then repeat process with remaining falafels.

2 Pour 1¼ cups of boiling water over couscous, and set aside for 10 minutes. Fluff with a fork. Dip the bottom of the avocado in the sesame seeds to coat.

3 Evenly divide and arrange all ingredients in bowls, top with 3–4 falafels each, beetroot hoummos and sprinkle with pistachios.