These falafels are green for a reason: they’re packed with spinach. They’re oven-baked and served with a coconut harissa sauce as well as a sweet and leafy kale, pomegranate and avocado salad.
- 1/2 pomegranate
- 15g creamed coconut
- 1 avocado
- 1 tsp harissa paste
- 20g walnuts
- 240g chickpeas (drained)
- 2 tbsp apple cider vinegar
- 2 tbsp chickpea flour
- 2 tsp oil
- 80g kale
- 80g spinach
537 calories • 57g carbs • 31g fat • 18g protein
1. Preheat the oven to 200C / gas mark 6 and boil a kettle.
2. Drain the chickpeas and place in bowl, mash for 1-2 mins with a potato masher or the back of a fork until all the chickpeas are crushed.
3. Place the spinach in a separate bowl. Pour boiling water to cover the spinach and leave to wilt for 1 min. Place the spinach in a sieve and squeeze out the excess water. Then finely chop.
4. Add the spinach to the bowl of chickpeas. Add the chickpea flour, 1 tsp olive oil, 1 tbsp water, season with sea salt and black peppper and mix well. Form the chickpea mixture into 12 balls and place on a baking tray in the oven for 15-20 mins, turning halfway through.
5. Meanwhile, to make the kale salad; finely slice the kale (removing any tough stalks), cut the pomegranate in half and remove the seeds, peel and de-stone the avocado, cut into small pieces and roughly chop the walnuts. Mix all these ingredients together in a bowl, then mix in the apple cider vinegar and 1 tsp oil. Season with sea salt and black pepper.
6. In a bowl, dissolve the creamed coconut with 30ml boiling water and mix with the harissa paste.
7. Serve the kale and pomegranate salad on two plates and top with the falafels. Drizzle over the coconut harissa sauce.
Recipe for two people, halve the ingredients for one person
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