Spinach falafels with beetroot and sweet potato mash and wilted greens

Try this quick and healthy recipe by food stylist and editor of TFG’s MyKitchen magazine, Chad January

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Prep Time 2

Course Brunch, Dinner, Lunch

Servings 6

Ingredients

FOR THE FALAFEL

2 cans chickpeas, drained and washed
Salt and milled pepper
400 g McCain Garden Spinach
10 g parsley, chopped
1 LemonGold lemon, zested and juiced
¼ cup tahini
½ onion, finely chopped
2 cloves garlic, chopped
¼ cup cup Extra Virgin Olive Oil (EVOO)
3 tbsp flour

FOR THE BEETROOT MASH

8 beetroots, peeled and quartered
Salt and milled pepper
2 tbsp Extra Virgin Olive Oil
Splash of water

FOR THE SWEET POTATO MASH

4 orange sweet potatoes, peeled andquartered
Salt and milled pepper
2 tbsp Extra Virgin Olive Oil
Splash of water

TO SERVE

8 baby pak choi
125 g sugar snap peas
Handful petit herbs
Extra Virgin Olive Oil, for drizzling
2 tsp sesame seeds, toasted

Instructions

Preheat oven to 180°C.
Bring a small pot of water to a boil, add the chickpeas and boil for 10 minutes. Rinse and drain.
Add chickpeas, along with remaining falafel ingredients (except the flour) to a food processor.
Blend until a smooth paste forms, adding flour if the mixture is too wet. Decant mixture into a bowl and refrigerate for 20 minutes to firm up.
Add the beetroot and sweet potatoes to two separate pots of boiling water. Cook for 15-20 minutes until tender when pierced with a sharp knife. Drain.
Place beetroot and sweet potato on two separate oven trays, season well and toss with olive oil to coat.
Roast for 30 minutesuntil caramelised and golden.
Cool trays for 20minutes. Blend the beetroot and sweet potato one at a time until smooth, adding a splash of water if needed to bring the mash together. Decant each into a bowl.
Scoop 2 tbsp of thefalafel mixture and roll between your palms to create a smooth ball. Repeatwith remaining mixture. Refrigerate for another 10 minutes.
Place falafel balls onto a greased and lined baking tray, bake for 15-20 minutes until golden and slightly firm.
Bring a small pot of water to the boil. Fill another pot with ice and water to create an ice bath.
Slice pak choi in half, blanche in batches in the boiling water, then immediately submerge in the ice bath. Transfer to a board. Do the same with the peas.
Serve dollops of beetroot and sweet potato mash on six plates. Top with warm falafels, pak choi, beans and a sprinkle of herbs and sesame seeds. Drizzle with oil and season.
Serve the falafel and mash with pita bread, on top of naan or in a salad.

Notes

CHEF’S TIP If you don’t have tahini simply use peanut butter with juice from an extra lemon, or double cream yoghurt if you are in a pinch.

For more delicious recipes, visit The Plant Powered Show YouTube channel.

Keywords Brunch Recipe, Chad January, Dinner Recipe, falafel, healthy recipe, Lunch recipe, My Kitchen Magazine, plant based recipe, spinach, sweet potato recipes, vegan recipe, vegetarian recipes

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