Finger On the Pulse

I've had falafels in the past where I'm not sure if  they've dropped a squash ball in the wrap and disguised it with garlic mayonnaise or after a busy day, they've swept all the dust from the floor and glued it together with chilli sauce. That could, however, be down to the kind of places I've visited and the time of day I've found myself there.I've heard talk here and there of the best falafel in London, without really paying attention, but toastandbutter.net mentions a place just down the road from me. I will visit one day, it's down the path of good intentions. It's just that the thought of dragging myself over to a windswept and lonely park isn't very appealing.In the meantime, I've made my own, and honestly, these are the best falafels I've ever made. However, I think they may  be the only falafels I've ever made. I'd recommend eating them fresh from the pan, hot, just slightly crumbly and wrapped in warm, homemade flatbreads with chilli sauce and peppers.If you like, you can make the mix, shape it and keep it covered in the fridge for a day. It's better to cook them to order than to eat them after they've been hanging around for a while, like someone in a kebab shop queue.Let me know how you make yours, and if you have any secret ingredients.Ingredients1 tin of chickpeas. Even better would be the equivalent amount, dried and soaked overnight, but you may have forgotten, like I did, or maybe you can't be bothered. Either is fine2 banana shallots, finely sliced. Peeled of course1 red onion, finely sliced, as above1 mild red chilli, chopped (or more if you like them poky)2tsp ground cumin2tsp ground corianderA pinch of grated nutmegA handful of baby spinach, quickly wilted, finely chopped and cooled1 free-range egg, lightly beaten2tbsp olive oil2tbsp chickpea (gram) flour for dusting. Or plain flour if you don't have anySalt and pepper. Use decent salt with everything, please250ml rapeseed oil for frying I like HillfarmMethodSlowly sauté the onion, shallots and spices in a pan until soft and golden. Season well, add the chilli and cook for a minute more.Put this in a large bowl, add the spinach, chickpeas, egg and a dash of olive oil then mix well.Mash the mixture together. I used my hands for the fun of it. I won't do it that way again, it took ages. I'd use a potato masher or stick blender, but be sure to not turn it into a purée. It's best if some of the chickpeas remain whole or halved to give a better texture.When you're happy with the mix, shape them using your hands or two tablespoons into quenelle-like shapes. You can then squash these down into patties if you like.Dust them in the flour and put in the fridge to firm for about an hour.Heat a deep pan with the rapeseed oil to about 180c and when ready, slowly drop in a few of the falafels, one at a time. Cook until golden all over, turning them occasionally in the oil. Transfer to kitchen paper to drain while you finish the rest.Serve with tahini yoghurt and some flatbreads and banish those bad memories.

Smoked salmon and avocado with chilli tomatoes and chickpea flatbread

In 2005 on honeymoon in South America I discovered Heuvos rancheros. To be fair, I didn’t actually discover them, they were on the menu. Corn tortillas with a spicy tomato sauce and soft fried eggs was a real treat. The chilli really gives you a little kick in the morning.I’ve taken that and added it to a classic mix of smoked salmon, avocado and egg and changed the tortilla for chickpea flatbreads to keep the carbs down. They also add a nuttiness to the dish and are quite a bit easier to make. Use as much or as little chilli as you like and make sure the avocados are nice and ripe.Serves:                                    2Preparation time:      10 minutesCooking time:            20 minutesIngredients4 slices smoked salmon2 eggsRapeseed oil and a little butter for frying1 shallot, finely sliced8 cherry tomatoes, halved1 avocado, chopped2 spring onions2 red chillies, finely sliced ­- I use birdseye, but feel free to use milderjuice of half a lemonSalt and pepper to seasonFor the flatbreads:100g chickpea flour2tbsp rapeseed oil75ml waterA large pinch of salt2tbsp poppy seeds2tbsp chopped coriander leafMethod1. Mix the flatbread ingredients together in a bowl until you have quite a loose paste.

2. Heat a cast iron pan until very hot and add a large spoonful of the paste. When it starts to set, spread it out a little bit until you have a small, thick pancake like bread. Cook the rest of the bread like this and set aside. If you prefer, you can make large ones by adding more of the mix to the pan, gradually adding the paste bit by bit as you spread it out.
3. Heat some rapeseed oil in a heavy based pan and add the tomatoes, shallots and chilli then season well. Heat for a few minutes until the shallot and tomato begins to soften. Transfer to a bowl and keep warm.
4. Heat the pan again, adding a little butter and gently fry the eggs on a low heat. Season well.
5. Put a flatbread on each plate, top with the smoked salmon and avocado then add the tomato mixture. Scatter over the spring onion and coriander leaves and serve.