Black bean falafels and winter salad with tartare sauce

Method

To make the falafels

1. Preheat the oven to 180°C (160°C fan).
2. Remove the sun-dried tomatoes from the oil. Shake to remove excess, but do not drain completely as the remaining oil will be used to help bind the ingredients.
3. Roughly chop the bread and onion, halve the sun-dried tomatoes and garlic clove, then break the mushrooms into pieces.
4. Add everything, including the black beans, into a food processor. Add the fresh herbs, chilli and salt. Blitz until there’s a sticky, crumbly mix.
5. Wet your hands and shape the mixture into small balls (about 3cm) and space them out on an oven tray. Bake for about 20 minutes until crisp on the outside and moist on the inside.
6. Allow to cool, then store in an airtight container in the fridge. These taste great cold the next day, or can be fried to reheat.

To make the salad

1. Slice the cabbage, carrot and shallot as thinly as possible, and place into a large salad bowl.
2. Remove the stem from the kale leaves and discard. Thinly slice the leaves, then scrunch them in your hands to soften before adding to the salad.
3. Cut open the pomegranate, extract the seeds, add to the bowl and mix. To make the salad more moist, add a teaspoon or two of pomegranate juice if desired.

To serve: Add a large spoonful of salad onto a plate and top with three falafels per person. Serve with a tablespoon of the tartare sauce.