If making all of the components at the same time, preheat the oven, start prepping the quinoa. Then add the pepper to the oven. Start making the falafels and add put those in the oven after the pepper has been in approximately 10 minutes for everything to be ready at the same time.

Falafels

1. Preheat oven to 200°c. While the oven is preheating, add all of the falafel ingredients to a food processor and process on high until smooth. Remove the mix from the food processor and shape into 16 small balls.

2. Once up to temperature place in the centre of the oven for approximately 20 minutes until cooked, warm all the way through and slightly golden on the outside. Turn half way.

Quinoa

1. Rinse the quinoa before cooking. Add quinoa to a pan on a low heat and lightly toast for one minute. Add a generous amount of black pepper and then the stock. Cook uncovered for 15-20 minutes until the quinoa has cooked. Then remove from the heat and cover for 5-10 mii9nutes to lightly steam the quinoa. Use a fork to ‘fluff’ it after it has steamed. Stir in the lemon juice then toss with the kale before serving.
2. Add the cashews now, if using.

Dip

1. Preheat oven to 200°c, slice the pepper in half, lengthways and place on a baking tray with the outside facing upwards. Cook in the centre of the oven for 25 minutes until the pepper has softened and is starting to blacken around the edges.

2. Once the pepper is cooked, add to a processor with the remaining dip ingredients and pulse until smooth. You can also do this in a high speed blender although you may have to stop and stir a few times due to the lack of liquids.

Once all components are ready, serve and enjoy!