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