Starters/Snacks Lunch/Dinner Beetroot Falafel Wraps
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
- 2 x 400g tins chickpeas, drained and rinsed
- 100g cooked beetroot, roughly chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 lemon, zested and juiced
- 1 tbsp harissa
- 2 tbsp self-raising flour
- 1 small bunch coriander
- Sea salt and freshly ground black pepper
- 4 small pittas
- 1 head little gem lettuce, leaves separated
- ¼ cucumber, sliced
- 160g cherry tomatoes, halved
- 100g kefir
- 2 tbsp chilli sauce
Nutrition
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Method
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Preheat the oven to 210°C, fan 190°C, gas mark 7.
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Tip the chickpeas, beetroot, cumin and coriander, lemon zest and juice, harissa, self-raising flour and half the coriander into a food processor and blitz to a smooth paste.
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Divide the mixture into 4 and form into balls. Place on a tray mark with a fork.
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Bake in the oven for 25 minutes until crispy on the outside and hot through.
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Place the pitta in the oven for the last 5 minutes to warm through.
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Divide the lettuce, cucumber and cherry tomatoes between the pitta, then top with the falafel and finish with dollops of kefir and chilli sauce. Scatter the coriander over the top.
