Beetroot Harissa Falafel; Sumac-spiced Houmous; Tomato Pomegranate Salad with Perfect Pitta

Chickpeas

• 200 g dried chickpeas
• water, for soaking

Pitta Bread

• 1 tsp dried instant yeast
  of 10 g fresh yeast, crumbled
• 270 g water
• 1 tsp sugar
• 500 g strong white bread flour
• 2 tsp salt
• 1 tsp olive oil, plus extra for greasing

Houmous

• 2 garlic cloves
• 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
• 40 g tahini
• 60 g olive oil
• 30 g lemon juice
• 3 tsp sumac
• ½ tsp salt
• sumac, for sprinkling

Falafel

• 300 g raw beetroot, peeled, cut in pieces (4 cm)
• 150 g onions, quartered
• 10 g olive oil
• 2 tsp ground cumin

Tomato Salad and Falafel

• 60 g fresh mint leaves
• 30 g blanched almonds
• 30 g olive oil, plus 6 Tbsp
• 15 g red wine vinegar
• 1 tsp sugar
• 2 ½ tsp salt
• 70 g breadcrumbs
• 1 Tbsp tahini

Finalisation

• 300 g cherry tomatoes, halved
• 70 g pomegranate seeds