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11 Aug Falafel Wraps

Falafel Wraps with Grilled Veggies, Homemade Salsa, Red Cabbage and Whipped Feta

IMG_0445_2           HK Living Teak Broodplank 

For the falafel

1 x 400 g tin of chickpeas

1 lemon

1 tablespoon harissa

1 heaped teaspoon allspice

1 heaped tablespoon plain flour

1 bunch fresh coriander

olive oil

           

For the sides

2 mixed-colour peppers

4 spring onions

4 small wholewheat tortillas

 

optional: pickled red cabbage

optional: Whipped Feta

               

For the salsa

1 big handful mixed-colour ripe tomatoes

½ –1 fresh red chilli

½ clove of garlic

1 lime

 

Drain the 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 • 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 6 patties • 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 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 • 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 and whipped feta, if you like.

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