Spinach falafel & hummus bowl

I love falafel, and this budget recipe is fabulous. It’s definitely taken me out of my cooking rut!

SERVES 4 PREP 5 mins COOK 25 mins EASY V

150g baby

spinach ½ cucumber,

sliced

1 red onion,

inely sliced 4 wholemeal pittas, toasted, to serve

For the falafel 150g baby

spinach 400g can chickpeas, drained and rinsed

1 garlic clove,

chopped

1 tsp ground

cumin

½ small bunch of parsley, inely chopped

2 tbsp plain lour 1 tbsp olive oil, plus extra for rolling For the hummus 400g chickpeas,

drained 40ml olive oil, plus extra to serve

1 garlic clove, roughly chopped 1 lemon, juiced, plus extra to serve (optional) 2 tbsp tahini

1 Heat the oven to 190C/170C fan/ gas 5. Line a baking sheet with baking parchment. Put all the falafel ingredients, except for the oil, in a food processor and season lightly. Pulse until you have a rough mix.

2 Oil your hands lightly, then roll tablespoons of the falafel mixture into around 16 balls, and put on the baking sheet. Press each one down slightly with the palm of your hand. Brush over the oil and bake for 20-25 mins until firm and golden, turning halfway through.

3 While the falafel are cooking, make the hummus. Put all of the hummus ingredients into a food processor with 50ml water and blitz until smooth.

4 Put the spinach, cucumber, red onion and falafel in di†erent sections of each bowl, alongside some hummus, then drizzle with the extra olive oil. Grind over some black pepper. Serve with the pittas on the side and lemon for squeezing over, if you like.

GOOD TO KNOW vegan • healthy • calcium • folate • ibre • vit c • iron • 3 of 5-a-day PER SERVING 379 kcals • fat 22g • saturates 3g • carbs 27g • sugars 4g • ibre 10g • protein 14g • salt 0.1g

CAROLINE’S FAVOURITE BBC GOOD FOOD BUDGET RECIPE