CANNELLINI BEAN FALAFEL WITH POTATO WEDGES, SPINACH & POMEGRANATE

A little bit of effort is required before sticking these in the roasting tin, but it’s worth it. They are lovely for a light, snacky dinner or as a starter.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 180°C fan/200°C/gas 6. Pulse the cannellini beans, garlic, chives, feta and smoked paprika together in a food processor until you have a rough, sticky mixture.

Step 2

2. Tip the sweet potato wedges into a large roasting tin and mix with the olive oil and sea salt. Take walnut-size portions of the falafel mix and roll them into balls, then tuck them around the sweet potato wedges.

Step 3

3. Transfer to the oven and roast for 40 minutes, until the sweet potatoes are cooked through, and the falafel are golden brown on top.

Step 4

4. Serve with the spinach, pomegranate seeds and natural yogurt alongside.

Step 5

Note: The falafel mix doesn’t get sufficiently sticky if you try to hand mix it, so do use a food processor.