Falafel and Roasted Jerusalem Artichoke with Lemon Pea Puree

  • 100g Prep Kitchen Original Falafel
  • 1/2 cup Jerusalem artichokes
  • Sea salt & milled black pepper
  • 1 tbsp extra virgin olive oil
  • 200g frozen peas
  • 20g butter
  • 50ml water
  • 1/4 tsp lemon zest
  • 40ml cream
  • 1/4 cup micro greens


  1. Wash and scrub artichokes twice and then slice length ways into ½ cm pieces. Toss through olive oil, sea salt and milled black pepper and bake in a preheated 180’C oven till golden and tender.
  2. In a pot place peas, butter, water and seasoning. Bring to the boil and cook without losing the vibrant green colour. Remove from the pot and blend with cream while still hot, adjusting seasoning to taste. Cover and leave aside. 
  3. Using a large teaspoon scoop falafel into oval shapes and deep fry at 180’C until golden. If the inside is not quite cooked finish in a 150C oven.


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