Our food stylist Sjaan van der Ploeg picks Amerae Vercueil’s brain – a powerhouse foodie and author of Food That Loves You Back – for an easy recipe that showcases the versatility of veggies in a way that everyone will want to sink their teeth into. 

SERVES 2

TOTAL TIME 15 MINUTES

Ingredients

FOR THE GREEN FALAFEL MIXTURE 

2 Tbsp olive oil, for frying 
2 Tbsp sesame seeds 
2 tsp cumin seeds or 1 tsp ground cumin 
2 handfuls baby spinach leaves 
ó onions, finely chopped 
1 handful leafy herbs (coriander, flat-leaf or curly parsley, dill, chives)
1 can (400 g) chickpeas, drained, brine reserved 
3 Tbsp tahini 
1 tsp pink salt and black pepper, to taste 

FOR THE REST 

ó cup plain yoghurt or (V) coconut yoghurt 
2 Tbsp tahini 
Pink salt and black pepper, to taste
1 Tbsp olive oil 
Rosa or cherry tomatoes (yellow or red)
ó cup canned chickpeas, drained 
2 eggs, poached or fried
1 cup green falafel mixture 
Baby spinach leaves or leafy herbs of your choice 

Method 

FOR THE GREEN FALAFEL MIXTURE 

1. Heat the oil in a small pan over low heat and toast the sesame and cumin seeds (or ground cumin) for 1 minute. Set aside.
2. Place the spinach leaves, chopped onion and herbs in a food processor and pulse for 5 seconds.
3. Add the chickpeas and pulse to a crumb-like texture. Add the toasted seeds and pulse.
4. Add the tahini and 2 Tbsp of reserved chickpea brine (known as aquafaba) and process until the mixture is just fi rm enough to shape into patties. (Add more brine or water if necessary.) Season to taste with salt and black pepper. If making ahead, place in a covered container in the fridge.

FOR THE YOGHURT-TAHINI SAUCE 

1. Combine the yoghurt and tahini in a small bowl, adding 1–2 Tbsp water, if it seems too thick. Season with salt and pepper and set aside.
2. Heat the olive oil in a small pan over medium-high heat and fry the tomatoes and chickpeas until warmed through and just taking on some colour.
3. Poach or fry the eggs according to your preference.
4. For each serving, spread 2–3 Tbsp of the yoghurt-tahini sauce on a plate.
5. To make the ‘soil’, sprinkle over half a cup of the green falafel mixture, then add the warm tomatoes and chickpeas, and top with an egg.
6. Season to taste and garnish with baby spinach or leafy herbs.

TIP: Instead of tahini, combine the yoghurt with 2 Tbsp sesame oil or olive oil or mayonnaise.