We are delighted to share an exclusive recipe from Áine Carlin (cook, food writer, blogger, best-selling author and friend of Falcon) for a broccoli, walnut & garlic dip with chickpea pancakes. Check out this delicious recipe below and hear from Áine herself on why the Falcon Sauce Dishes can come in handy when serving to guests as an appetiser....

And be sure not to miss out on her plant-based retreat taking place next month from 8-11th November in Spain with cookbook author Lee Watson. Visit their Facebook page here for further information and to reserve your place ASAP! 

Áine: I am totally obsessed with these dinky Falcon sauce dishes at present and have been finding any excuse to use them ... and not just for dips I might add too! They are the ideal side-dish size but rather surprisingly particularly suited to holding moderate slices of cake that have been liberally doused in (plant based) cream - seriously, try it.

I was so thrilled then when Falcon said each of the guests at my upcoming retreat in Spain would be able to take one home with them, I thought I’d whip up a fun party recipe to celebrate. It also happens to embody everything I am currently about in my cooking ... sharing. Dips are an obvious go-to appetiser at any party but this garlicky broccoli option is a nice departure from the usual hummus, with the golden chickpea pancakes being an usual (yet satisfying) vessel in which to scoop. Just enough to whet the appetite at any gathering without it impacting the main event. Low-key dining is where I’m at these days and this unassuming little combo is ticking all the hosting boxes.  

Broccoli, Walnut & Garlic Dip with chickpea pancakes

For the dip

100g organic tender stem broccoli

2 garlic cloves 

50g walnuts

4 tbsp. coconut yoghurt

Zest & juice of 1/2 unwaxed lemon

Salt & pepper

Olive oil & pumpkin seeds to garnish

For the chickpea pancakes

1 cup/125g gram flour

1 tsp. dried oregano

1/4 tsp. bicarbonate of soda

Zest & juice of 1/2 lemon

200ml water

Salt & pepper

Olive oil for frying

  1. Pre-heat the oven to 180c. Place the walnuts in a tray and toast for up 10mins, shaking from time to time. Once they are sufficiently toasted, set aside to cool completely.
  2. Meanwhile, bring a small pan of water to the boil and lightly blanch the broccoli and unpeeled garlic cloves for 2-3 minutes. Remove the broccoli and place in an pre-prepared ice bath or quickly rinse under cold water.
  3. Once cooled, transfer the broccoli to a food processor along with the peeled garlic cloves, walnuts, lemon zest and juice, plus the coconut yoghurt. Season generously with salt and pepper and blitz until it forms a cohesive, nubbly consistency - be sure not to over blend the mixture, as some texture is desirable. Refrigerate until needed.
  4. Place the gram flour, bicarbonate of soda, oregano, lemon zest and a good pinch of salt in a bowl. Whisk to combine before adding the lemon juice and half the water. Whisk vigorously to combine, adding a little more water at a time until it has the thick yet pourable consistency. Season again with salt and pepper and set aside for 10mins.
  5. Heat a tbsp. of olive in a pan and over a medium heat, add a small ladleful of the batter. Cook for 2-4mins on each side. Once bubbles appear and the edges appear dry, it’s time to flip. Transfer to a warm plate and cover with a clean tea towel. Repeat until you have used all the mixture - it should render approx 8 pancakes.
  6. Serve the dip in a Falcon enamelware sauce dish (I also like to include a simple tahini dip spiked with garlic and dusted with paprika for variety) alongside the warm pancakes and let everyone help themselves. This is the perfect sharing food and a great laid back alternative to a starter. Enjoy!