Maeve O'Meara pays tribute to the power of pulses and legumes in dishes from around the world. Protein-rich beans have always been the heavy lifters of the vegetable world. Maeve discovers the secrets of a classic falafel with founder of a Middle Eastern food empire Faysal El-Abd (Al Aseel) and tastes a falafel roll made with fresh herbs, pickles and tarator sauce. Chef and culinary teacher Daisy Rajan shares her delicious recipe for Keralan green beans with coconut. Maeve discovers how soy beans are transformed into silky tofu, and enjoys a recipe for a deliciously textured Indonesian Gado Gado with home cook Mariana Purnama. Attila Yilmaz (Pazar Food Collective) shares his recipe for a magnificent spiced red lentil Turkish street food known as Mercimek Köfte. To finish, there’s a Portuguese tart using white beans known as Queijadas de Feijao from pastry chef Joao Cadete (Sweet Belem).