Chickpea and Lamb Falafel

For the lamb falafel

1. Heat some olive oil in a large frying pan.
2. Put all of the ingredients in a food processor and blitz to a smooth paste.
3. Shape the mix into small patties and flatten out slightly.
4. Fry the falafels for 2 to 3 minutes on each side or until cooked through.

For the hummus

1. Put all of the ingredients in a food processor and blitz until smooth.

For the flatbread

1. Pre-heat a large frying pan.
2. Put the flour and salt in a large bowl and mix to combine.
3. Add the water a little at a time, mixing all the time with your hand until you have a dough and there is no flour left in the bowl.
4. Transfer to a floured surface and knead until the dough becomes elastic.
5. Put back in the bowl and cover with a damp tea-towel.
6. Leave for 10 to 15 minutes to rest.
7. Transfer the dough back to a floured surface and knead again.
8. Roll out into a long sausage shape and cut off 2cm discs.
9. Roll each disc into a ball then flatten and roll out with a rolling pin until you have a flat round disc.
10. Cook the breads in a dry frying pan until golden and starting to bubble up on each side.

For the watercress salad

1. Put the watercress in a large bowl and dress with the lemon juice and oil.
2. Mix well to make sure well coated.

To serve

1. Serve the patties on a bed of the salad with the hummus and flatbread.