- 1/2 a pomegranate
- 15g of creamed coconut
- 1 avocado
- 1 tsp of harissa paste
- 20g of walnuts
- 240g of chickpeas (drained)
- 2 tbsp of apple cider vinegar
- 2 tbsp of chickpea flour
- 2 tsp of oil
- 80g of kale
- 80g of spinach
- Preheat the oven to 200°C / gas mark 6 and boil a kettle.
- Drain the chickpeas and place in bowl. Mash for 1-2 minutes with a potato masher or the back of a fork until all the chickpeas are crushed.
- Place the spinach in a separate bowl. Pour boiling water to cover the spinach and leave it to wilt for 1 minute. Place the spinach in a sieve and squeeze out the excess water. Then finely chop.
- Add the spinach to the bowl of chickpeas. Add the chickpea flour, 1 tsp of olive oil, 1 tbsp of water, season with sea salt and black pepper and mix well. Form the chickpea mixture into 12 balls and place on a baking tray in the oven for 15-20 minutes, turning halfway through.
- 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 in a bowl, then add the apple cider vinegar and 1 tsp of oil. Season with sea salt and black pepper.
- In a bowl, dissolve the creamed coconut with 30ml boiling water and mix with the harissa paste.
- Serve the kale and pomegranate salad on two plates and top with the falafels. Drizzle over the coconut harissa sauce.
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