Ben Hodges, ex of the River Cafe, was the first head chef I worked under. He cooked mainly Moorish food, because he spent a lot of time in southern Spain, and Middle Eastern cuisine still inspires a lot of my own creations to this day (although, wherever possible, my cooking also always include local, seasonal, whole foods and byproducts to reduce waste). Today’s recipe is adapted from one I wrote for Cook for Syria, an incredible cookbook and campaign in aid of Unicef’s work in Syria. Falafel are a great carrier for juice pulp, which binds well with chickpeas to create gorgeous, colourful, waste-reducing fritters.
