These 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

Ingredients:


  • 240g chickpeas (drained)
  • 100g spinach
  • 2 tbsp chickpea flour
  • 1.5 tbsp apple cider vinegar
  • 1 avocado
  • 1/2 pomegranate
  • 20g walnuts (nuts)
  • 80g kale
  • 15g creamed coconut
  • 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 to 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. Boil a kettle and 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 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 these altogether in a bowl, then add 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 a plate and drizzle over the coconut harissa sauce. Serve alongside the zingy kale salad.