22 Street Lane Nursery - Dish of the Month

October 2026 Dish of the Month Recipe

Creamy Lemon Orzo with Chickpeas and Broccoli

Ingredients: • 1 small sweet potato (approximately 150g/5½oz), peeled and cut into cubes • 1-2 tbsp olive oil, plus extra for binding if needed • 400g tin chickpeas, drained and rinsed • 1 red onion, roughly chopped • 2 garlic cloves, peeled

• 1 tsp cumin • 1 tsp paprika • 1 red pepper, cooked, cooled and diced • 1 tsp harissa

Method: 1. Preheat the oven to 180C/160C Fan/Gas 4. 2. For the falafel, place the sweet potato and red pepper on a baking tray, drizzle with the olive oil and toss to coat. 3. Season with salt and pepper and roast for 15-20 minutes, or until tender and crisp around the edges. Set aside to cool. 4. Put the cooled sweet potato/red pepper and all the remaining falafel ingredients in a food processor and blend to a coarse paste. 5. Add a drizzle of olive oil to bind the mixture if necessary and season generously with salt and pepper. Using wet hands, divide the mixture into 12 equal-sized small balls. 6. Place on a tray lined with baking paper and chill in the fridge for 30 minutes. 7. To cook the falafel, place them in the oven at around 180/200 until golden and crisp. Choose a dip of your choice (We chose a homemade red pepper pesto).