By Katie Barber
Cannellini Bean Falafel with Potato Wedges, Spinach, and Pomegranate
5 steps
Prep:40minCook:40min
A little bit of effort is required before sticking these in the roasting tin, but it's worth it. They are lovely for a light, snacky dinner or as a starter.
The falafel mix doesn't get sufficiently sticky if you try to hand mix it so do use a food processor.
Updated at: Wed, 16 Aug 2023 16:21:47 GMT
Nutrition balance score
Great
Glycemic Index
61
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories488.4 kcal (24%)
Total Fat21.2 g (30%)
Carbs52.5 g (20%)
Sugars14.3 g (16%)
Protein20.7 g (41%)
Sodium1136.5 mg (57%)
Fiber13.7 g (49%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 x 400gcannellini beans
tin, drained and rinsed
0.5 clovegarlic
crushed
50gchives
finely chopped
200gfeta cheese
crumbled
2 teaspoonssmoked paprika
2sweet potatoes
peeled and cut into small wedges
1 tablespoonolive oil
½ teaspoonsea salt
to serve
Instructions
Step 1
Preheat the oven to 200°C.
Step 2
Pulse the cannellini beans, garlic, chives, feta and smoked paprika together in a food processor until you have a rough, sticky mixture.
Step 3
Tip the sweet potato wedges into a large roasting tin and mix with the olive oil and sea salt. Take walnut-size portions of the falafel mix and roll them into balls, then tuck them around the sweet potato wedges.
Step 4
Transfer to the oven and roast for 40 minutes, until the sweet potatoes are cooked through, and the falafel are golden brown on top.
Step 5
Serve with the spinach, pomegranate seeds and natural yogurt alongside.
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