Method

Tahini Aquafaba Sauce

Drain a can of chickpeas and reserve the liquid. (Tip: use the chickpeas to make this delicious hummus.)

Combine the aquafaba, apple cider vinegar and mustard in the jug of a hand held mixer. Give a quick whizz to blend.

Add the oil in three parts, whizzing to emulsify after each batch. Add salt and seasonings, taste and adjust.

Add the tahini paste and blitz to combine. Taste and adjust seasoning. It should be a drizzling consistency, if you need to loosen, add a splash of almond milk.

To Assemble

Preheat the oven to 180 ºC.

Place the Fry’s Chickpea and Quinoa Falafels onto a baking tray and bake for 15-30 minutes until heated through.

Place the hummus into a small piping bag.

Once the falafels come out of the oven, allow to cool slightly and then slice across the width, being careful not to cut all the way through.

Pipe to fill the falafel with a dollop of hummus.

Create eyes for your peeping faces using radish – we used a paper straw to cut out circles. Carefully place onto the hummus. Decorate with an eyeball made of a small piece of olive or a single sesame, this will require some patience and can be quite fiddly!

Slice the pita breads in half widthways. Pop into a toaster or onto a baking tray to go into the oven to lightly toast. Be careful not to over toast as they become difficult to fill.

Once lightly toasted, open the pitas and spread a little hummus inside, add sliced cabbages and then a drizzle of tahini sauce (we recommend using a squeezy bottle if you have one available). Carefully add the peeping faces to the pita breads. Serve with extra tahini drizzling sauce on the side.