Prep: 15 minutes

Cook: 20 minutes

Serves 4

INGREDIENTS

• 200g pack shredded Cavolo Nero
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 400g can chickpeas, drained
• 2 tbsp plain flour (25g)
• 2 x 400g cans chopped tomatoes
• 300ml vegetable stock
• To serve: cooked couscous

METHOD

1. Cook the cavolo nero in a large saucepan of boiling water for 3 minutes, drain. Reserve the saucepan.
2. Meanwhile, heat half the oil in a large frying pan and fry the onion for 4-5 minutes until golden, tip half into the saucepan and set aside.
3. Add the spices to the onion in the frying pan and cook for 1 minute. Transfer to the bowl of a food processor with the chickpeas, 50g cooked Cavolo Nero and the flour. Season and blitz to give a coarse paste. Divide into 12 balls with damp hands and flatten slightly.
4. Add the chopped tomatoes and stock to the saucepan, bring to the boil and simmer for 10 minutes until thickened. Stir in the remaining cavolo nero and cook for a further 3 minutes, season.
5. Heat remaining oil in the empty frying pan and fry the falafels for 3 minutes each side or until golden.
6. Serve the falafels with the tomato sauce and couscous.

COOKS TIPS

Great served with pasta instead of couscous.  Try adding chilli flakes to the falafels for an extra kick.

For a gluten-free version use gluten-free vegetable stock

For more recipes, head to www.discovergreatveg.co.uk