Falafels in Harissa Sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potato into 2cm chunks (no need to peel). Pop the diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden and tender, 25-35 mins. Turn halfway through.

Step 2

Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the veg stock paste and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Step 3

Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Step 4

Heat a drizzle of oil in a large frying pan on medium- high heat. Once hot, add the onion and fry until soened, 4- 5 mins. Add the dried oregano, harissa paste and garlic. Stir-fry for 1 min. Stir in the passata, the remaining vegetable stock paste, the sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then simmer until slightly thickened, 4-5 mins.

Step 5

Once your harissa sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Lower the heat to medium and add the falafels to the sauce, carefully stirring to coat. Season with salt and pepper. Simmer gently until cooked through, 5 -6 mins. Add the cooked sweet potato and butter (see pantry for amount) to the sauce. Stir gently until the butter has melted.

Step 6

Share the bulgur wheat between your bowls, then top with the falafels and harissa sauce. Drizzle the yoghurt and crumble over the Greek style salad cheese to finish.