Falafels in Harissa Sauce

Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the veg stock paste and bring to the boil.

Stir in the bulgur, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, halve, peel and chop the onion into small pieces.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the onion and fry until softened, 4-5 mins. 

Add the dried oregano, harissa paste and garlic. Stir-fry for 1 min. 

Stir in the passata, the remaining vegetable stock paste, the sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then simmer until slightly thickened, 4-5 mins. 

Once your harissa sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Lower the heat to medium and add the falafels to the sauce, carefullly stirring to coat. Season with salt and pepper.

Simmer gently until cooked through, 5-6 mins.

Add the cooked sweet potato and butter (see pantry for amount) to the sauce. Stir gently until the butter has melted.