Double Falafel in Herby Cream Sauce

• Trim the green beans.
• Roughly chop the chives (use scissors if you prefer).
• Peel and grate the garlic (or use a garlic press).

• When the potatoes have 10 mins left to cook, boil a pot of salted water.
• When boiling, add the green beans and cook until tender, 3-5 mins.
• Once cooked, drain in a sieve and pop back in the pot, off the heat.
• Season with salt and pepper, add a knob of butter. Set aside and cover to keep warm.

TIP: If you're in a hurry you can boil the water in your kettle.

• While the green beans are boiling, place a pan over medium-high heat with a drizzle of oil.
• When hot, fry the falafel for 3-5 mins, turning frequently for even cooking.
• Remove from the pan, set aside and cover to keep warm.

• Return the pan to medium-high heat with a drizzle of oil. 
• Once hot, add the garlic and cook until fragrant, 30 secs.
• Stir in the creme fraiche, stock, half a sachet of Italian herbs (per 2P) and 75ml water (per 2P).
• Bring to the boil and simmer until slightly thickened, 1-2 mins.
• Once thickened, stir in three-quarters of the chives. Season to taste with pepper, then remove the pan from the heat.