1 Preheat the oven to 220°C/fan 200°C/Gas 7. Line
a baking tray with non-stick baking paper.
2 Place the chickpeas, almonds, flour, garlic, fresh
coriander, cumin, lemon zest, egg yolk, salt and lots
of ground black pepper in a food processor. Blitz on
the pulse setting to a thick, slightly textured purée.
Form the mixture into 12 balls and flatten slightly.
3 To make the vegetables, mix the harissa paste with
the olive oil in a large bowl and add the onion, peppers
and courgette. Toss well together. Season with sea salt
and lots of freshly ground black pepper then scatter over
the baking tray. Nestle the falafel amongst the vegetables,
drizzle them with the oil and bake for 15 minutes.
4 Remove from the oven, turn the vegetables and falafel
over and return for a further 5 minutes, or until the
vegetables are tender and lightly browned.
5 Mix the yoghurt with around 1 tablespoon cold water
to loosen, stir in some finely chopped fresh coriander,
then drizzle over the vegetables. Serve with lemon
wedges for squeezing.
COOK'S TIPS
* Each falafel contain 66cals and the vegetables
cooked separately contain 92cals per serving.
