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The Plant Powered Show recipe
Spinach falafels with beetroot and sweet potato mash and wilted greens - The Plant Powered Show

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
Prep Time 2 hours
Course Brunch, Dinner, Lunch
Servings 6



  • 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


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


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


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


  • 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.


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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