Falafel is a Middle Eastern food and is a great ingredient to add to wraps. Plus, you will love this healthy take on potato wedges and a decadent Banoffee Pie.
Timing
| :00 | WEDGES | Cut potatoes into wedges, season, and put in oven |
| :03 | PIE | Make topping, filling, base; assemble and put in refrigerator |
| :13 | WRAP | Make falafel mix and start to fry, turning as needed |
| :19 | WRAP | Slice salad vegetables and arrange with wraps on platter |
| :24 | DRESSING | Mix dressing ingredients and plate up hummus |
| :28 | WEDGES | Plate and garnish wedges |
| :30 | FINISH | Serve and enjoy! |
Turkish Falafel Wraps
Served with salad vegetables, store-bought hummus, and a tahini dressing
MAKES 24 FALAFEL PATTIES
Step 1—Blend Mixture
1 cup soaked chickpeas (garbanzo beans), drained
2 cups shelled edamame (green soybeans)
1 teaspoon salt
1 cup roughly chopped cilantro (fresh coriander)
4 tablespoons chickpea (besan) flour
2 large cloves garlic, crushed
1 onion chopped into chunks
2 teaspoons cumin powder
Add all ingredients into a food processor.
Process until you have a consistent mix.
Tip: This recipe uses soaked (but not cooked) chickpeas. These must be soaked overnight. You can use a can of cooked chickpeas, but this will result in a softer mix and less authentic falafel.
Step 2—Form & Fry Falafel
1 tablespoon oil
1 package of store-bought hummus (or make your own)
Tahini Dressing (see next page)
4 whole wheat tortillas
Remove the blade. Spoon out balls of mixture about the size of 2 tablespoons. Form into balls with your hand and flatten.
Shallow fry in a nonstick frying pan with the oil for around 2 minutes per side or until golden.
Serve the falafel with salad vegetables, Tahini Dressing, and store-bought hummus in whole wheat tortillas/wraps. Wrap up and enjoy!
Tip: The falafel harden after they are cooked so are best eaten straight away. You could make the mixture (even a double batch) in advance and immediately refrigerate, then fry the falafel just before your meal.
Tip: You may like to warm the tortillas in the oven for a couple of minutes, but do not dry them out.
A lovely dressing that you can use in place of mayonnaise and aioli.
MAKES 1 CUP
4 tablespoons tahini
4 tablespoons lemon juice
½ teaspoon salt
1 tablespoon honey
up to 4 tablespoons water
Add all ingredients to a small serving bowl and stir until smooth.
Add water as necessary to get a smooth, pourable texture.
MAKES 4 1-CUP SERVINGS
7 small potatoes
1 tablespoon oil
¾ teaspoon salt
2 teaspoons smoked paprika
garnish: parsley
Cut each potato in half lengthwise and then cut into wedges by cutting through the round part back to the center of the potato.
In a bowl, mix the potatoes with the oil, salt, and smoked paprika.
Put on an oven tray, spread out, and bake at 400°F (200°C) for around 25 minutes or until golden brown.
Plate in a serving bowl and garnish with parsley.
Healthy Banoffee Pie
MAKES 10 SERVINGS
Step 1—Make Cashew Cream
1 cup cashew nuts
½ cup water
Put the topping ingredients in a food processor and process until you have a smooth cream. Pour into a container and set aside.
Step 2—Base
1 cup cashew nuts
1 cup almonds
1 cup dates, dried
½ cup water
Add the base ingredients to the food processor (no cleaning required) and process until it starts to clump together.
Spoon into a round 10-in. (25 cm.) pie dish and press down over the base of the dish and around the sides.
Step 3—Filling & Assembly
2 cups dates, dried
4 tablespoons peanut butter
½ cup water
2 bananas
garnish: 1 tablespoon
carob powder
Combine the dates, peanut butter, and water in the food processor (no cleaning required) and process until smooth.
Carefully spoon over the base.
Peel the bananas and slice them on a diagonal angle. Lay the slices on top of the filling.
Spoon the cashew cream over the banana slices.
Place the pie in the refrigerator for 15 minutes to allow it to firm up.
Garnish with a sprinkle of carob powder just before serving.
Tip: In the unlikely event you have leftovers, store in the fridge to keep everything firm as it will soften at room temperature.
