Spinach Falafels With Zingy Kale Salad

These falafels are green for a reason. Packed with spinach, they're oven-baked and served with a coconut harissa sauce. Simply pair with a sweet and leafy kale, pomegranate and avocado salad.
Serves 2
Total Time
30 Minutes
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
Step 1

Preheat the oven to 200°C / gas mark 6 and boil a kettle.

Step 2

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.

Step 3

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.

Step 4

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.

Step 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 in a bowl, then add the apple cider vinegar and 1 tsp of oil. Season with sea salt and black pepper.

Step 6

In a bowl, dissolve the creamed coconut with 30ml boiling water and mix with the harissa paste.

Step 7

Serve the kale and pomegranate salad on two plates and top with the falafels. Drizzle over the coconut harissa sauce.

Recipe courtesy of Mindful Chef

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