Spiced Peanut & Harissa Falafel With Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Drain your chickpeas

Add the drained chickpeas, panko breadcrumbs, harissa paste, peanut butter, ground cumin and a very generous pinch of salt to a food processor and blitz until smooth

Tip: if you don't have a processor, mash everything with a potato masher until smooth

Divide the chickpea mixture into 5 per person and shape them into falafel balls

Add the falafel balls to one side of an oiled baking tray

Chop your sweet potatoes (skins on) into small bite-sized cubes

Add the sweet potato cubes to the falafel baking tray

Drizzle the falafel and sweet potato cubes with vegetable oil and season with a pinch of salt

Put the tray in the oven for 20-25 min or until the sweet potatoes and falafel are soft and starting to brown

Tip: gently turn the falafel and potato halfway through so they cook evenly

Meanwhile, slice your lemon[s] into wedges

Peel and grate your garlic

Combine your soy sauce, grated garlic (Don't like raw garlic? Go easy!), the juice of half your lemon[s], agave, a drizzle of olive oil and a pinch of salt and pepper – this is your lemon dressing

Halve your cherry tomatoes

Wash, then pat your spinach dry

Once the falafel and sweet potato cubes are ready, drizzle the spinach with the lemon dressing and give everything a really good mix up

Tip: use clean hands to toss the salad to make sure every leaf is coated!