Spinach falafels, beetroot and sweet potato mash and wilted greens
TOTAL TIME
2 HOURS • SERVES 6
INGREDIENTS
For the falafel
2 cans (800g) chickpeas, drained and rinsed
Salt and milled black pepper
400g baby spinach, washed
10g fresh parsley, chopped
1 lemon, zested and juiced
¼ cup tahini
½ onion, finely chopped
2 cloves garlic, chopped
¼ cup olive oil
3 Tbsp flour
For the beetroot mash
8 beetroot, peeled and quartered
2 Tbsp olive oil Splash of water
For the sweet potato mash
4 orange sweet potatoes, peeled and quartered
2 Tbsp olive oil
Splash of water
To serve
Fresh greens, blanched
METHOD
- Preheat oven to 180°C.
- Add chickpeas and other falafel ingredients (except the flour) to a food processor.
- Blend until a smooth paste forms, adding some flour if the mixture is too wet.
- Shape into medium-sized balls and chill for 20 minutes.
- Place beetroot and sweet potato on two separate oven trays, season well and toss with olive oil to coat.
- Roast for 35-40 minutes until caramelised and golden. Cool.
- Blend beetroot and sweet potato separately until smooth, adding a splash of water to bring the mash together if needed.
- Place falafel balls on a greased and lined baking tray, bake for 15-20 minutes until golden and slightly firm.
- Serve beetroot and sweet potato mash topped with falafels and blanched fresh greens.
CHEF’S TIP
If you don’t have tahini on hand, use peanut butter with lemon juice, or plain double cream yoghurt. Try serving the falafel and mash with pita bread, on top of naan or in a salad.
For more on health habits, read Why eating seasonally is good for your health.
