CANNELLINI BEAN FALAFEL WITH POTATO WEDGES, SPINACH & POMEGRANATE

Name: CANNELLINI BEAN FALAFEL WITH POTATO WEDGES, SPINACH & POMEGRANATE
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 x 400g tin of cannellini beans; ½ clove of garlic, crushed; 50g chives, finely chopped; 200g feta cheese, crumbled; 2 teaspoons smoked paprika; 2 sweet potatoes, peeled and cut into small wedges; 1 tablespoon olive oil; ½ teaspoon sea salt; 150g baby spinach leaves; 1 pomegranate, seeds only; 4 tablespoons natural yogurt

5 steps

Prep:10minCook: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.

Updated at: Thu, 17 Aug 2023 00:22:10 GMT

Nutrition balance score

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Ingredients

4 servings

1 x 400gtin cannellini beans

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

150gbaby spinach leaves

1pomegranate

seeds only

4 tablespoonsnatural yogurt

Instructions

Step 1

1. Preheat the oven to 180°C fan/200°C/gas 6. Pulse the cannellini beans, garlic, chives, feta and smoked paprika together in a food processor until you have a rough, sticky mixture.

Step 2

2. 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 3

3. 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 4

4. Serve with the spinach, pomegranate seeds and natural yogurt alongside.

Step 5

Note: The falafel mix doesn’t get sufficiently sticky if you try to hand mix it, so do use a food processor.