This book is a collaboration between myself and my lovely daughter Izzi. We are growing it as and when we find & test new interesting dishes.

We grow our own veggies and herbs as far as possible.

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Here is a recipe for you from the book.

                  JALADE'S POTATO & LEGUME FALAFEL

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Our falafel is made with potato and chickpeas. We usually add the canned four bean mix as it gives a lovely colour and texture, but it is optional.

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Canned chickpeas and beans (use one can of each) are strained and the canning liquid saved in an airtight container (Aquafaba) and refrigerated for use as egg substitute.

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Add fresh garlic (2 or 3 cloves) and shallots or onions/spring onions (app1 onion) to taste. Blend garlic, onions, beans and chickpeas finely in a blender/food processor, not too finely though if you would like some texture to your falafel.

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Peel, cut and boil two potatoes and mash them up. Add potatoes to chickpea and bean paste. Mix together. Add 1 tbsp. of tapioca flour and mix through. Add spices of your choice – cayenne pepper (¼ teaspoon), dried basil (teaspoon), sea salt and black pepper.

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Shape into balls, roll in crumbs and fry lightly in olive oil (with Aquafaba butter if available)on both sides until golden brown.

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Serve in a wrap or just with salad greens and tomatoes.

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A lovely sauce to accompany the falafel is sweet chilli mayonnaise, dill mayonnaise or tahini sauce (sesame paste, lemon juice, a clove of garlic and lukewarm water blended into a creamy mixture).

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