Spinach Falafels with Coconut Harissa Sauce

Ingredients:

240g drained chickpeas

100g spinach

2 tbsp chickpea flour

olive oil

15g creamed coconut

2 tbsp boiling water

1 tsp harissa paste

Method:

1. Preheat the oven to 200C.

2. Put the chickpeas into a bowl and mash for 1-2 minutes with a potato masher or the back of a fork until they are all crushed.

3. Place the spinach in a separate bowl.  Pour enough boiling bater to cover and leave to wilt for 1 minute.  Place the spinach in a sieve, drain off the excess water, and then finely chop.

4. Add the spinach to the chickpeas.  Add the chickpea flour, 1 tsp of olive oil and 1 tbsp of water, season generously and mix well.  Form the chickpea mixture into 12 balls, place them on a baking tray and bake in the oven for 15-20 mins, turning them halfway through.

5. Dissolve the creamed coconut in the boiling water and mix with the harissa paste.  Serve the falafels on plates and drizzle over the coconut harissa sauce.