Crunchy Falafel pot pie

If smoky, perfectly spiced beans, falafel and shepherd's pie had a baby, this would be the result. Luscious, saucy beans with a herby crunch in every bite.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium frying pan on a low-medium heat, fry the onion in olive oil with a small pinch of salt for 8 minutes.

Step 2

Add the garlic and fry for another 2 minutes. Add the spices and fresh herb stalks, adding a little more olive oil if you need it. Once fragrant, add the cherry tomatoes, the tomato purée and harissa, combining everything well. Fry on a low heat for 5 minutes, then tip in the beans and their juices, tipping a little out the top of the cans first, the grated tomatoes, the lentils and vegetable bouillon powder. Add a splash of water if it's looking super thick. Bring to the boil, then reduce the heat and simmer for 10 minutes. Taste and season to your liking. Keep it on a low heat, stirring occasionally, while you prep the 'falafel topping

Step 3

Preheat the oven to 180°C fan/200°C/gas mark 6.

Step 4

In a food processor, pulse together all the falafel topping ingredients. You want a chunky crumb, so don't overmix! Season to taste. Don't worry if it tastes bitter at this point, that's the taste of the uncooked chickpea flour. It should resemble a crumble mix. If not, add a little more olive oil and pulse again.

Step 5

If the pan you've been using is overproof, you can do the next step in that. If not, carefully tip the bean mixture into a baking dish. Spread the 'falafel topping in an even layer over the beany lentil mixture, leaving some gaps for the mixture to bubble through and add texture. Drizzle some olive oil over the top. Bake for 15 minutes, then change to a grill setting and grill for 3-5 minutes to add some crunch to the topping. Do keep a close eye on it! You don't want it to burn.

Step 6

Serve family-style with plenty of fresh herbs and seeds