Name: Spinach falafel & hummus bowl
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 150g baby spinach; 1⁄2 cucumber sliced; 1 red onion finely sliced; 4 wholemeal pittas toasted, to serve; 150g baby spinach; 400g can chickpeas drained; 1 garlic clove chopped; 1 tsp ground cumin; 1⁄2 small bunch of parsley finely chopped; 2 tbsp plain flour; 1 tbsp olive oil plus extra for rolling; 400g chickpeas drained; 40ml olive oil plus extra to serve; 1 garlic clove roughly chopped; 1 lemon juiced, plus extra to serve (optional); 2 tbsp tahini

150g baby spinach
1⁄2 cucumber
sliced
1 red onion
finely sliced
4 wholemeal pittas
toasted, to serve

For the falafel

150g baby spinach
400g can chickpeas
drained
1 garlic clove
chopped
1 tsp ground cumin
1⁄2 small bunch of parsley
finely chopped
2 tbsp plain flour
1 tbsp olive oil
plus extra for rolling

For the hummus

400g chickpeas
drained
40ml olive oil
plus extra to serve
1 garlic clove
roughly chopped
1 lemon
juiced, plus extra to serve (optional)
2 tbsp tahini

Method

step 1
Heat the oven to 190C/170C fan/gas 5. Line a baking sheet with non-stick parchment. Put all the falafel ingredients, except for the oil, in a food processor and season lightly. Pulse until you have a rough mix.
step 2
Oil your hands lightly, then take tablespoons of the falafel mix, roll into around 16 balls and put on the baking sheet. Press each one down slightly with the palm of your hand. Brush using the 1 tbsp oil and bake for 20-25 mins until firm and golden, turning halfway through.
step 3
While the falafel is cooking, make the hummus. Put all of the hummus ingredients into a food processor with 50ml of water and blitz until smooth and silky.
step 4
Put the spinach, cucumber, red onion and falafel in different sections of each bowl, alongside some hummus, then drizzle with the extra olive oil. Grind over some black pepper. Serve with the pittas on the side and more lemon for squeezing over, if you like.