Make a batch of these falafels to keep to hand for on-the-go lunches or mid-afternoon snacks. Surprisingly simply to make at home, the spinach adds iron to the falafel mixture, whilst the harissa brings a spicy depth of flavour to the dish.
- 240g of drained chickpeas
- 100g of spinach
- 2 tbsps of chickpea flour
- Olive oil
- 80g of kale
- 1⁄2 a pomegranate
- 1 avocado
- 20g of walnuts
- 11⁄2 tbsp of apple cider vinegar
- 15g of creamed coconut
- 2 tbsps of boiling water
- 1 tsp of harissa paste
- Sea salt and black pepper
- Preheat the oven to 200°C/gas mark 6.
- Put the chickpeas into a bowl and mash for 1–2 minutes with a potato masher or the back of a fork, until they are all crushed.
- Place the spinach in a separate bowl. Pour over enough boiling water to cover and leave to wilt for 1 minute. Place the spinach in a sieve and drain the excess water, then finely chop.
- Add the spinach to the chickpeas. Add the chickpea flour, 1 teaspoon of olive oil and 1 tablespoon of water, season generously and mix well. Form the chickpea mixture into 12 balls, place them on a baking tray, and bake in the oven for 15–20 minutes, turning them halfway through.
- Meanwhile, 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 and cut it into small pieces. Roughly chop the walnuts. Put the kale into a bowl and mix in the apple cider vinegar and 1⁄2 a tablespoon of oil. Add the pomegranate seeds, avocado and walnuts and season with salt and pepper.
- Dissolve the creamed coconut in the boiling water and mix with the harissa paste.
- Serve the falafels on plates and drizzle over the coconut harissa sauce. Serve alongside the zingy kale salad.
Recipe courtesy of Mindful Chef by Myles Hopper & Giles Humphries (Century, £20)