FALAFEL WRAPS WITH PEANUT BUTTER PESTO
If you don’t have time to make the falafels yourself, you can heat up some ready-made ones. Almond or cashew butter makes a slightly more subtle version of the pesto.
SERVES 4
PREP 20 MINUTES
COOK 5–10 MINUTES
1 tsp cumin seeds
1 tsp coriander seeds
400g (14oz) can (1½ cups) chickpeas, rinsed and drained
1 carrot, grated
1 small red chilli, deseeded and diced
1 garlic clove, crushed
grated zest of 1 lemon
1 small bunch of flat-leaf parsley, finely chopped
2 tsp plain (all-purpose) flour
½ tsp baking powder
sea salt and black pepper
sunflower oil, for shallow frying
4 wholewheat tortilla wraps
crisp lettuce, tomatoes and cucumber, to serve
4 tbsp 0% fat Greek yoghurt, to serve (optional)
PEANUT BUTTER PESTO
1 large bunch of fresh basil (about 2 cups)
120ml (4fl oz/½ cup) olive oil
2 garlic cloves, crushed
4 tbsp crunchy peanut butter
40g (1½oz/generous ¼ cup) grated Parmesan cheese
a squeeze of lemon juice
Make the peanut butter pesto: blitz all the ingredients in a blender until you have a thick green paste. Set aside while you make the falafels.
Toast the seeds in a small pan set over a medium heat for 1 minute until they release their fragrance. Remove immediately and blitz in a food processor with the chickpeas, carrot, chilli, garlic, lemon zest, parsley, flour, baking powder and some salt and pepper.
When you have a smooth, well-combined mixture, check the seasoning and then divide into 12 portions, shaping each one into a small ball.
Heat a little oil in a large frying pan (skillet) set over a medium heat. Cook the falafels, in batches, for about 2–4 minutes, turning occasionally, until golden brown all over. Remove and drain on kitchen paper (paper towels).
Warm the wraps on a griddle pan or in a low oven and divide the salad vegetables and falafels among them. Top with the yoghurt (if using) and drizzle with the peanut butter pesto. Roll up or fold over and serve warm.