240g drained chickpeas
2 tbsp chickpea flour
1½ tbsp apple cider vinegar
15g creamed coconut
2 tbsp boiling water
1 tsp harissa paste
Sea salt and black pepper
Preheat the oven to 200°C/gas mark 6.
Put the chickpeas into a bowl and mash for 1–2 minutes with a potato masher or the back of a fork, until they are all crushed.
Place the spinach in a separate bowl. Pour over enough boiling water to cover and leave to wilt for 1 minute. Place the spinach in a sieve and drain of the excess water, then finely chop. Add the spinach to the chickpeas.
Add the chickpea flour, 1 teaspoon of olive oil and 1 tablespoon of water, season generously and mix well. Form the chickpea mixture into 12 balls, place them on a baking tray, and bake in the oven for 15–20 min, turning them halfway through.
Meanwhile, make the kale salad. Finely slice the kale (removing any tough stalks). Cut the pomegranate in half and remove the seeds. Peel and de-stone the avocado and cut it into small pieces. Roughly chop the walnuts. Put the kale into a bowl and mix in the apple cider vinegar and ½ tablespoon of oil. Add the pomegranate seeds, avocado and walnuts and season with salt and pepper.
Dissolve the creamed coconut in the boiling water and mix with the harissa paste.
Serve the falafels on plates and drizzle over the coconut harissa sauce. Serve alongside the zingy kale salad.
BookRecipe from Eat well, live better
by Myles Hopper & Giles Humphries, Mindful Chef
(£20, Penguin Century)