For the quick pickled radishes:
1 small red onion
6 radishes
1 lime
50 ml rice vinegar

For the falafel:
400 gms tin of chickpeas, drained
1 clove of garlic
1 tablespoon ground cumin
80 gms California walnuts, toasted (plus a few extra halves to garnish)
Medium bunch of coriander (reserving a few leaves for garnish)
1 tablespoon olive oil
1 pouch of pre-cooked quinoa
2 teaspoon olive oil
4 tablespoon hummus
2 handfuls of green salad leaves
1 piece of flatbread, toasted


  1. To make the radish and onion pickle, peel and finely slice the red onion and thinly slice the radishes. Place into a small bowl.
  2. Zest and juice the lime and add to the bowl along with the rice vinegar. Put to one side whilst you prepare the remaining ingredients.
  3. Place the chickpeas, garlic, cumin, walnuts and coriander into a food processor and blitz until the mixture comes together.
  4. Roll into 8 walnut-sized balls and flatten each ball slightly. Add the olive oil to a non-stick frying pan over a medium heat and fry on both sides until golden brown.
  5. Heat the quinoa as per the packet instructions. Split between two large bowls and drizzle each with olive oil, stirring through to combine.
  6. Top each bowl with the falafel, hummus, pickled radish and salad leaves. Sprinkle each bowl with the reserved walnuts and remaining coriander leaves and serve with warm flatbread.