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Dinner with Rukmini
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Cannellini Bean Falafel with Potato Wedges, Spinach and Pomegranate
Introduction from Rukmini Iyer
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.
Ingredients
Essential kit
You will need: A food processor.
Method
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.
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.
Transfer to the oven and roast for 40 minutes, until the sweet potatoes are cooked through, and the falafel are golden brown on top.
Serve with the spinach, pomegranate seeds and natural yogurt alongside.
Note: The falafel mix doesn’t get sufficiently sticky if you try to hand mix it, so do use a food processor.
Preview
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From the book
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