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.

Tex Mex Chicken Quinoa Wraps

SERVES 4

INGREDIENTS:

4 tortillas
450g chicken breast
2 tbsp olive oil
1 tbsp taco seasoning (cumin, paprika, chilli powder, salt and pepper)
1 cup cooked quinoa
1 red pepper, thinly sliced
2 cups spinach
1 avocado, sliced
100g cheddar cheese, grated
4 tbsp fresh coriander, chopped
FOR THE SAUCE:
1/2 cup ketchup
1 tbsp taco seasoning
2 tsp brown sugar
1 tsp smoked paprika
1 tsp chipotle in adobo
3 tbsp fresh coriander, chopped
1/2 lime, juiced

METHOD:

1. Combine the chicken, olive oil and taco seasoning and toss together. Grill the chicken for 6-7 minutes on each side, or until cooked through. Set aside to rest for 5 minutes, then slice into strips and set aside.
2. To make the sauce, mix together all the ingredients in a small bowl.
3. To assemble the wraps, warm the tortillas, then add some spinach towards one end of each wrap, followed by the quinoa and a drizzle of the sauce. Layer over the chicken, red pepper and avocado. Sprinkle the cheese and coriander on top.
4. Roll up the wraps tightly and grill for two minutes on each side. Serve with the remaining sauce.

Recipe from Half Baked Harvest