Falafel Wraps

with grilled veg and salsa

Falafel
1 x 400g tin of mixed beans
1 x 400g tin of chickpeas
1 lemon
1 tbsp harissa
1 heaped tsp allspice
1 heaped tbsp plain flour
1 bunch of fresh coriander
olive oil

Sides
2 mixed-colour peppers
4 spring onions
8 small wholewheat tortillas
1 tbsp Lingham's chilli sauce
250g low-fat cottage cheese
optional: pickled red cabbage

Salsa
1 big handful of mixed-colour
ripe tomatoes
½–1 fresh red chilli
½ a clove of garlic
1 lime

SERVES 4 | 602 CALORIES

Ingredients out

  • Food processor (bowl blade)
  • Large frying pan, medium heat
  • Griddle pan, high heat

Method

  • Drain the beans and chickpeas and put them into the processor
  • Finely grate in the lemon zest, then add a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves)
  • Blitz until smooth, scraping down the sides of the processor if needed
  • Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick
  • Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp
  • Rip the seeds and stalks out of the peppers, tear each one into bite-sized chunks and put on the griddle pan with the trimmed and halved spring onions and a pinch of salt and pepper, turning when charred
  • Put the tomatoes, chilli and half the coriander leaves into the processor
  • Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish
  • Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese
  • Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander
  • Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like