For the pita, activate yeast in warm milk then add all ingredients into kitchen aid and mix until smooth dough has formed. Divide into portions and roll into rounds. Roll through pasta machine and bake immediately. Place into a 250C oven for 4 minutes.
For the falafel blitz ingredients in stages as they are featured in the ingredients list in the thermomix. Once all incorporated, fold in whipped eggwhites. Fry at 150C for 4-5 minutes until golden brown.
For the lemon puree, thinly slice vegetables and lightly sweat off in butter. Add preserved lemon and stock and cook until all liquid has evaporated. Blend in Thermomix and add lemon jam during blending. Pass. Once cool, mix with crème fraiche.
To assemble place 4 dollops of eggplant puree and 4 dollops of lemon puree on the base of the plate. Then place eggplant slivers, dressed in garlic dressing in the gaps. Then add nut and currant mixture all over. Next is the broken up pieces of falafel. Continue with placing small dollops of hung yogurt and top with nut mixture and baby parsley.