Falafel wraps with grilled vegetables & salsa

Falafel wraps with grilled vegetables & salsa

SERVES 4

INGREDIENTS: 
FOR THE FALAFEL:
1x 400g tin mixed beans
1x 4oog chickpeas

1 lemon

1 tbsp harissa
1 tsp allspice
1 tbsp plain flour
1 bunch fresh coriander
olive oil
FOR THE VEGETABLES:

2 peppers

4 spring onions

FOR THE SALSA:
1 handful tomatoes
1/2- 1 red chilli
1/2 clove garlic
1 lime
TO SERVE:
tortillas
1 tbsp chilli sauce
250g cottage cheese

METHOD:

1. Drain the beans and chickpeas and put them into a food processor with zest of the lemon, a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks. Process until smooth and shape the mixture, using wet hands, into 8 patties of about 1.5cm thickness.

2. Heat a tablespoon of oil in a frying pan and fry the falafels, turning them over once golden and crisp.

3. Slice or chop the peppers and trim and half the spring onions and cook them in a griddle pan until charred.

4. For the salsa, combine the tomatoes, chilli, garlic, lime juice and half the coriander leaves the in the food processor and pulse until finely chopped. Season to taste and transfer to a serving dish.

5. Heat the tortillas and drizzle the chilli sauce over the cottage cheese. Squeeze the juice of half a lemon over the vegetables and serve with the falafels and a sprinkling of the remaining coriander leaves.

Chickpea Curry

SERVES 4

INGREDIENTS:

1 1/2 tbsp coconut oil

3 spring onions, finely chopped

1 red pepper, chopped

1-2 leeks or courgettes, sliced

1/2 tsp salt

2 garlic cloves, minced

1 tsp ginger, grated

2 tbsp red or green thai curry paste

1/3 cup peas

1 can coconut milk

1 1/2 cups chickpeas
handful mushrooms, chopped

3 tbsp coriander

METHOD:

1. Heat the coconut oil in a pan over a medium heat, then stir in the spring onions, leeks/courgettes, red peppers and salt. Cover and cook for about 5 minutes, or until the vegetables have softened a little.
2. Add the garlic, ginger and curry paste and stir to coat. Cook for another 5 minutes, then add the peas and coconut milk.
3. Turn up the heat to bring the mixture to a boil, then reduce the heat, cover and cook for 5 minutes. Stir in the chickpeas, mushrooms and coriander and cook for a final 5 minutes. Serve with coconut rice.

Recipe from How Sweet Eats