Flavour and texture are key for Yotam Ottolenghi, who uses up stale pita to create a classic Middle Eastern dish that is sure to satisfy. You'll need to soak the chickpeas for at least 8 hours before you begin.

This warm harissa chickpea and silverbeet dish is a good source of plant protein and is also no-waste, as you use the silverbeet leaves and stalks. Eat it for breakfast, lunch or dinner!

“These are great with a salad of spring onions, mint, coriander, green chilli and lime juice dressing, and soft-boiled eggs are a welcome addition." – Yotam Ottolenghi. Extracted from Flavour by Yotam Ottolenghi and Ixta Belfrage (Ebury Press, $55). Text © Yotam Ottolenghi and Ixta Belfrage 2020 Photography © Jonathan Lovekin 2020.

"Try this dish with roast cauliflower, eggplant or roast pumpkin instead of silverbeet for a variation." – Tom Walton. You'll need to start this recipe 1 day ahead.

This Middle Eastern dish is perfect for summer entertaining, suited to everyone around the dining table, including vegans. Begin this recipe 1 day ahead.

“The frozen pea is not a traditional addition to falafel, but these are delicious. Crunchy and green, they’ll disappear as soon as they hit the table. The beauty of falafels are that you use chickpeas that are soaked but not cooked, making things much quicker." Begin this recipe 1 day ahead. This is an edited extract from Use It All by Alex Elliott-Howery and Jaimee Edwards (Murdoch Books, $39.99). Photography by Cath Muscat. Styling by Vanessa Austin. Available September 29. Pre-order now via Booktopia Books.

This Palestinian dish is a hearty and nutritious main or side. This is an edited extract from Falastin by Sami Tamimi and Tara Wigley (Ebury, $49.99).

Colin Fassnidge and Anthony Puharich are bringing the kebab to the people, with a family-friendly version that packs a punch.

This sweet potato, chorizo and broad bean salad is an impressive side or main dish.

“Everyone loves carrot hummus, so why not make it into a soup?” - Shannon Bennett.

“The brilliant thing about this recipe is that your oven does all the hard work to make a flavour-packed curry, freeing you to blitz up a bright and zingy sambal.” – Jessica Elliott Dennison. This recipe is an edited extract from Tin Can Magic by Jessica Elliott Dennison (published by Hardie Grant, $24.99).

“Regional variations of hunter’s wife’s chicken are made throughout Italy,” says Silvia Colloca.

“Chickpeas aren’t a traditional ingredient in pesto, but they make a smart way to bolster the punchy Italian sauce. This version of pesto also cleverly smuggles extra greens into the dish,” says Silvia Colloca.

Brussels sprouts are the hero of this hearty and nutritious bowl. This recipe is an edited extract from Community: Salad Recipes From Arthur Street Kitchen by Hetty McKinnon (Plum/Pan Macmillan, $39.99).

Kale is so last year, says Matt Preston, who dons his party hat in celebration of the new vegetable hero, cauliflower.