Spinach Falafels With Zingy Kale Salad

Preheat the oven to 200°C / gas mark 6 and boil a kettle.

Drain the chickpeas and place in bowl. Mash for 1-2 minutes with a potato masher or the back of a fork until all the chickpeas are crushed.

Place the spinach in a separate bowl. Pour boiling water to cover the spinach and leave it to wilt for 1 minute. Place the spinach in a sieve and squeeze out the excess water. Then finely chop.

Add the spinach to the bowl of chickpeas. Add the chickpea flour, 1 tsp of olive oil, 1 tbsp of water, season with sea salt and black pepper and mix well. Form the chickpea mixture into 12 balls and place on a baking tray in the oven for 15-20 minutes, turning halfway through.

Meanwhile, to 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, cut into small pieces and roughly chop the walnuts. Mix all these ingredients in a bowl, then add the apple cider vinegar and 1 tsp of oil. Season with sea salt and black pepper.

In a bowl, dissolve the creamed coconut with 30ml boiling water and mix with the harissa paste.

Serve the kale and pomegranate salad on two plates and top with the falafels. Drizzle over the coconut harissa sauce.