Falafel With Tomato & Cavolo Nero Sauce

Great served also with pasta instead of couscous, try adding chilli flakes to the falafels for an extra kick. For a gluten free version use gluten free vegetable stock.
Serves 4
Total Time
35 Minutes
200g pack of shredded cavolo nero
2 tbsp of olive oil
1 large onion, finely chopped
1 tsp of ground cumin
1 tsp of ground coriander
400g can of chick peas, drained
2 tbsp of plain flour (25g)
2 x 400g cans of chopped tomatoes
300ml of vegetable stock
To serve: cooked couscous
Step 1

Cook the cavolo nero in a large saucepan of boiling water for 3 minutes, drain. Reserve the saucepan.

Step 2

Meanwhile, heat half the oil in a large frying pan and fry the onion for 4-5 minutes until golden, tip half into the saucepan and set aside.

Step 3

Add the spices to the onion in the frying pan and cook for 1 minute. Transfer to the bowl of a food processor with the chick peas, 50g of cooked cavolo nero and the flour. Season and blitz to give a coarse paste. Divide into 12 balls with damp hands and flatten slightly.

Step 4

Add the chopped tomatoes and stock to the saucepan, bring to the boil and simmer for 10 minutes until thickened. Stir in the remaining cavolo nero and cook for a further 3 minutes, season.

Step 5

Heat the remaining oil in the empty frying pan and fry the falafels for 3 minutes each side or until golden.

Step 6

Serve the falafels with the tomato sauce and couscous.

Recipe courtesy of DiscoverGreatVeg.co.uk

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