Mixed Bean Falafel and Sweet Potato Hummus

Don’t be worried if your falafel paste feels wet, this is what gives it a light and fluffy texture. Leaving the skin on the sweet potato adds extra fibre and flavour.

Hands-on time 30min, plus chilling. Cooking time about 30min. Serves 4

FOR THE HUMMUS

 350g (12oz) sweet potato, scrubbed and cut into small chunks  1tbsp olive oil

 1 garlic clove, crushed  3tbsp tahini  Juice 1 lemon FOR THE FALAFEL  400g tin mixed beans, drained and rinsed  1/2 green chilli, deseeded and finely chopped  1 red onion, roughly chopped  3 garlic cloves, crushed  2tsp ground cumin  1 medium egg  125g (4oz) self-raising flour  Small handful each parsley and coriander, roughly chopped  3tbsp olive oil, plus extra to grease

FOR THE HERBY COUSCOUS

 150g (5oz) couscous  150ml (5fl oz) hot

vegetable stock  Small handful each parsley and coriander, roughly chopped

 75g (3oz) dried sour cherries or sultanas, roughly chopped

 Juice 1 lemon

1 Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, mix sweet potato with 1/2tbsp oil and plenty of seasoning. Cook for 20min, until softened. Set aside until needed (leave the oven on).

2 Meanwhile, make the falafel. Whizz all the ingredients apart from the oil with plenty of seasoning in a food processor until fairly smooth. Chill for 30min to firm up.

3 Heat 3tbsp oil in a large frying pan over medium-high heat. Drop in walnut-sized balls of falafel mix from 2 greased spoons; in batches if necessary. Fry for about 8min, turning occasionally, until dark golden brown. Transfer to a baking tray lined with baking parchment and cook in the oven for 15min.

4 Meanwhile, put the couscous into a large heatproof bowl and pour in the hot stock. Cover bowl with clingfilm and leave for 5min. Fluff the couscous up with a fork and stir through the herbs, cherries/sultanas, lemon juice and some seasoning.

5 Whizz the cooled sweet potatoes, remaining 1/2tbsp oil, garlic, tahini, lemon juice and 100ml (31/2fl oz) water in a food processor until smooth. Check seasoning. Divide couscous between 4 bowls and top with the falafel and hummus. Serve.

PER SERVING 681cals,

18g protein, 21g fat

(3g saturates), 98g carbs (21g total sugars), 13g fibre