2tbspplain (all-purpose) flour(replace with gluten free plain/all-purpose flour for a gluten free version)
3tbspcrumbled feta cheeseadd more if you like a thicker sauce (FYI feta is often vegetarian, but check your brand if you need to be sure)
3tbspdouble (heavy) cream
good pinch of salt and pepper
3cups(90g) packed baby spinach leaves
½red onionthinly sliced
1large cooked beetrootpeeled and shredded/grated
½cup(55g) oil-packed sun-dried tomatoes
3baby cucumbers or ¼ regular cucumberthinly sliced
Arils/seeds of ½ pomegranate
1tbspfinely chopped fresh parsley
Place all the falafel ingredients, except the oil, in a food processor and pulse until combined, but still with a little texture. Form the mixture into 12 equal patties.
In a large skillet, heat the oil over medium-high heat. Fry the falafels, turning once, until golden brown on both sides, 5 to 6 minutes.
In a bowl, combine all the dressing ingredients and use an immersion blender to blend until smooth.
Arrange the spinach, red onion, shredded beet, tomatoes and cucumber slices in 4 bowls. Top each with 3 falafels. Drizzle with the dressing and sprinkle with pomegranate arils and parsley before serving.
Nutritional Information is per serving - including feta dressing.