These flavour-packed spinach and chickpea falafels are really easy to make and are served with a zingy kale, avocado and pomegranate salad and drizzled with apple cider vinegar, which can help detox the body.

Serves: 2 | Cook Time: 30 mins | Calories: 533 | Type: Vegan + Gluten-Free | Macros P: 19g / C: 56g / F: 33g

Ingredients:


  • 240g chickpeas (drained)
  • 100g spinach
  • 2 tbsp chickpea flour
  • 1 1/2 tbsp apple cider vinegar (sulphites)
  • 1 avocado
  • 1/2 pomegranate
  • 20g walnuts (nuts)
  • 80g kale
  • 15g creamed coconut (sulphites)
  • 1 tsp harissa paste

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.

Method:


  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 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 drain 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 generously and mix well. Form the chickpea mixture into 12 balls and place in the oven on a baking tray 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 1/2 tbsp oil. Season with sea salt and black pepper.
  6. In a jug, dissolve the creamed coconut with 30ml boiling water and mix with the harissa paste.
  7. Serve the falafels on two plates and drizzle over the coconut harissa sauce. Serve alongside the zingy kale salad.