Falafel with harissa vegetables

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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Preheat the oven to 220°C/fan 200°C/Gas 7. Line

Step 2

a baking tray with non-stick baking paper.

Step 3

2 Place the chickpeas, almonds, flour, garlic, fresh

Step 4

coriander, cumin, lemon zest, egg yolk, salt and lots

Step 5

of ground black pepper in a food processor. Blitz on

Step 6

the pulse setting to a thick, slightly textured purée.

Step 7

Form the mixture into 12 balls and flatten slightly.

Step 8

3 To make the vegetables, mix the harissa paste with

Step 9

the olive oil in a large bowl and add the onion, peppers

Step 10

and courgette. Toss well together. Season with sea salt

Step 11

and lots of freshly ground black pepper then scatter over

Step 12

the baking tray. Nestle the falafel amongst the vegetables,

Step 13

drizzle them with the oil and bake for 15 minutes.

Step 14

4 Remove from the oven, turn the vegetables and falafel

Step 15

over and return for a further 5 minutes, or until the

Step 16

vegetables are tender and lightly browned.

Step 17

5 Mix the yoghurt with around 1 tablespoon cold water

Step 18

to loosen, stir in some finely chopped fresh coriander,

Step 19

then drizzle over the vegetables. Serve with lemon

Step 20

wedges for squeezing.

Step 21

COOK'S TIPS

Step 22

* Each falafel contain 66cals and the vegetables

Step 23

cooked separately contain 92cals per serving.