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Discover how simple it is to introduce our superfoods and snacks into your favourite meals.

We’ve selected some sweet and savoury feel-good recipes that we think you’ll love!

Now its your turn to give them a try and share your creations with us. Don’t forget to tag us @NaturesHeartUK.

Green Falafel Balls on a plate with Salad

Green Pea Butterbean Falafel Bowls

Feeds 2 | Preparation time 35 minutes

What to do:

1. Preheat the oven to 160Fan/180ºC and line a large baking tray with parchment paper.

2. For the crunch: blitz 80g of the crunch into a fine texture, some small chunks are ok. Leave the remaining 20g for on top of the bowls.

3. For the falafel: add the crumbled Crunch to a food processor with all of the other falafel ingredients. Pulse to a chunky yet smooth mix. Use an ice cream scoop to divide into 10 balls and place onto the tray. Spray or brush lightly with olive oil.

4. To bake: place in the oven for 10 minutes, turn the tray and bake for a further 8-10 minutes, until crispy outside and tender inside.

5. Meanwhile, prepare the yoghurt: stir together the ingredients and season with salt and pepper.

6. To eat: spread the yoghurt onto two plates and top with 5 falafels each. Pile the plate high with kale/spinach, tomatoes, cucumber, avocado, radish or carrot and pomegranate. Sprinkle over the extra Crunch and enjoy.

7. To store: the falafel will keep well for 2-3 days in a sealed container in the fridge or for 1 month in the freezer. Allow to defrost before eating. You can keep the yoghurt in a sealed jar for 2-3 days.


Recipe by: @nourishing.amy


  • For the Falafel

  • 2x 50g bags Sweet Chilli Crunch

  • 160g butterbeans (drained weight)

  • 160g peas, thawed

  • 40g spinach

  • 10g fresh herbs (coriander, mint, parsley)

  • 2 garlic cloves, peeled

  • 2 spring onions, white and green parts, chopped

  • 2 tbsp olive oil

  • 50g chickpea flour

  • 1 tbsp tahini

  • 1 tsp ground cumin

  • 1/4 tsp hot smoked paprika

  • zest of 1/2 lemon

  • 1/2 tsp bicarbonate of soda 

  • salt and pepper

  • For the Yoghurt Dip

  • 100g thick dairy-free yoghurt

  • 80g cucumber, chopped very small

  • 1/2 lemon, juiced

  • For the Bowls:

  • 40g kale/spinach

  • 160g cherry tomatoes, chopped into quarters

  • 80g cucumber, sliced

  • 1 avocado, sliced

  • 40g radish (or carrot), sliced

  • 2 tbsp pomegranate

Sweet Chilli Crunch

Enjoy all the nutrition of crunchy edamame, peas, broad beans and seeds with an irresistible sweet chilli flavour.
One portion (50g.) gives you: 

  • 1 of your 5 a day
  • 12g of Protein
  • 9g of Fibre
  • Vegan
  • No artificial colours or flavours
Sweet Chilli thumbnail