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Falafel Wraps - Grilled Vegetables & Salsa

Try your hand at this quick and delicious vegetarian meal.


  • 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

  • Ingredients out

  • Food processor (bowl blade)

  • Large frying pan, medium heat

  • Griddle pan, high heat


  • 1.

    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

  • 2.

    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

  • 3.

    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

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