this doctor cooks Vegan Food

Preheat the oven to 200 degrees. Chop all of the ingredients for the tagine and set aside. This is important for the timing of the dish!

Drain a tin of chickpeas throughly so that they are dry and then pour them into a food processor.

Partially blitz the chickpeas (you want them to break down a little but not become purified). 

Transfer the chickpeas to a large bowl. To the blender next add the fava beans, garlic, shallot and coriander. Blitz the mixture together and transfer to the bowl. 

Add the lemon, asafoetida, cumin, flour, rapeseed oil and black pepper to the chickpea mixture. 

Mix the ingredients together using a spoon. 

Roll the mixture into 6-8 equal size balls. With the palms of your hands gently flatten the falafel. 

Place the falafel on a baking tray and cook at the top of the oven for 30 minutes or until golden and crunchy (Turn them after 15 minutes!)

 Heat a large frying pan and add a dash of olive oil. Sauté the onion and garlic for 2-3 minutes. Season with salt and pepper. Next add the pepper, carrot, tomatoes tomato puree and spices. Cook for a further 10 minutes. 

Next add the lemon, parsley and vegetable stock. Let gently simmer on a low-medium heat while you prepare the aubergine. 

Preheat a griddle pan and add olive oil generously. Fry the aubergine on the griddle pan and add lemon, salt and pepper (Tip: add a weight on top of the aubergine  to push it into the hot pan). Griddle on both sides until the flesh is juicy. 

Before serving use a hand held blender to blitz the tagine. You want the vegetables to break down into the sauce but it is up to you whether you want it slightly chunky! 

Pour the tagine into a deep bowl. In the centre add some cous-cous and top with the baked falafel and griddled aubergine,

Add chopped parsley, hemp seeds and garlic oil (optional)

Serve and enjoy!