Spinach falafel & hummus bowl

• baby spinach↗150g g
• cucumber↗1⁄2 1⁄2

  sliced

• red onion↗1

  finely sliced

• wholemeal pittas4 4

  toasted, to serve

• baby spinach↗150g g
• chickpeas↗400g can g

  drained

• garlic clove↗1

  chopped

• ground cumin↗1 tsp tsp
• parsley↗1⁄2 small bunch of 1⁄2 small bunch of

  finely chopped

• plain flour↗2 tbsp tbsp
• olive oil↗1 tbsp tbsp

  plus extra for rolling

• chickpeas↗400g g

  drained

• olive oil↗40ml ml

  plus extra to serve

• garlic clove↗1

  roughly chopped

• lemon↗1

  juiced, plus extra to serve (optional)

• tahini↗2 tbsp

Step-by-step instructions

1. 1

   Heat the oven to 190C/170C fan/gas 5. Line a baking sheet with non-stick 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. 2

   Oil your hands lightly, then take tablespoons of the falafel mix, roll into around 16 balls and put on the baking sheet. Press each one down slightly with the palm of your hand. Brush using the 1 tbsp oil and bake for 20-25 mins until firm and golden, turning halfway through.

3. 3

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

4. 4

   Put the spinach, cucumber, red onion and falafel in different 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 more lemon for squeezing over, if you like.