Honey and Harissa pittas:*(not gluten free)

1. Put everything in a bowl and add the water mix until everything is combined
2. Knead for about 10 minutes to make an elastic ball of dough
3. Divide into 6 pieces and roll out into whatever shape you like
4. Cook in the oven till they puff up which takes 10- 15 minutes at 180’c
5. Put a towel over the hot bread and the steam will soften the crust

Falafels (gluten free)

1. In a blender blitz the butterbeans and chickpeas to a fine breadcrumb texture
2. Add the rest of the falafel ingredients
3. Combine and roll into large walnut sized balls, adding a little cold water if they are not coming together
4. Deep fry until golden
5. Drain on kitchen paper to catch excess oil
6. Serve with salad, the pitta bread and dip