Herby falafel with shakshuka

Updated at: Thu, 17 Aug 2023 03:01:32 GMT

Step 1

Preheat the oven to 220C / fan 200C / gas mark 7. Finely dice the onion and garlic. Dice the pepper.

Step 2

Heat a frying pan with 1/2 tbsp oil on a medium heat. Cook the onion for 5 mins, adding the garlic for the last 2 mins; set aside. Finely chop the parsley.

Step 3

Drain the chickpeas, then mash. Add the cumin, coriander, buckwheat flour, half the cooked onion and garlic, half the chopped parsley, the juice from half the lemon and 1/2 tbsp oil. Season with salt and pepper. Form the mixture into 10 small balls. Place on a baking tray and drizzle with 1/2 tbsp oil. Cook in the oven for 15 mins, until turning golden.

Step 4

To the pan with the onion, add the pepper and cook for a further 3 mins. Add the tomatoes, harissa and remaining parsley, along with a squeeze of lemon juice. Season with salt and black pepper. Cook for 15 mins, until thickened. In the final few mins of cooking, add the spinach and wilt.

Step 5

Meanwhile, make the tahini dressing. Add the tahini to a small bowl with a squeeze of lemon juice and 2 tbsp cold water. Season with salt and pepper. Mix well.

Step 6

Serve the shakshuka topped with the falafels. Drizzle over the tahini dressing.

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