Baked chickpea and coriander falafels nestled into a rich harissa spiced tomato sauce with a scattering of flaked almonds and a turmeric drizzle. (Serves 2)
1. Preheat the oven to 220C / gas mark 7 and boil a kettle.
2. Dice the onion and red pepper. Roughly chop the coriander.
3. Heat a large pan with 1 tbsp oil on a medium heat and add the brown onion and red pepper, cook for 7 mins until softened.
4. Meanwhile, drain the chickpeas. Reserve 1-2 tbsp of the liquid. In a large bowl, mash the chickpeas until they are all crushed, you can use a potato masher or a fork to do this. Mix in the chickpea flour, reserved chickpea liquid, sumac, half of the ground cumin and half of the fresh coriander. Season with sea salt and black pepper. Form the mix into 12 small balls to form falafels. Place the falafels on a baking tray and drizzle with 1/2 tbsp oil. Place in the oven for 15 mins until turning golden.
5. Add the chopped tomatoes, harissa paste and remaining ground cumin to the onion and pepper pan. Season with sea salt and black pepper and cook for 15 mins until thickened.
6. Meanwhile, make the turmeric drizzle; dissolve the creamed coconut in 30ml boiling water and stir in the turmeric with a pinch of sea salt and black pepper.
7. Spoon the tomato shakshuka into two warm bowls (or serve in the pan) and nestle the falafels into the sauce. Sprinkle over the flaked almonds, remaining coriander and spoon over the turmeric drizzle.