TURKEY FALAFEL

SHREDDED CABBAGE, PICKLED RED ONION & CHILLIES, HOUMOUS & WRAPS I love this dish because the flavours couldn’t be more different from traditional Christmas dinner. It makes a brilliant brunch or lunch, and with the bright colours and soft and crunchy text

SERVES 4 35 MINUTES 3 red onions olive oil 1 x 400g tin of chickpeas 300g leftover cooked higher-welfare turkey meat 1 fresh green chilli ½ a bunch of fresh coriander (15g) 1 level teaspoon ground turmeric 1 level teaspoon smoked paprika 50g feta cheese 1 heaped teaspoon cumin seeds extra virgin olive oil 2 lemons ½ a red cabbage (500g) 1 pinch of ground cloves ½ a bunch of mixed fresh flat-leaf parsley and chervil (15g) ½ a tub of quality shop-bought houmous 4 wholewheat wraps 4 pickled chillies ♥ Peel and finely chop 1 onion and place in a pan on a medium-low heat with 1 tablespoon of olive oil. Fry for 15 minutes, stirring occasionally. Meanwhile, drain the chickpeas and put them in a bowl, mashing half with a potato masher, then finely chop and add the turkey. Finely chop the chilli and the top leafy half of the coriander and add to the bowl with the turmeric and paprika. Crumble in the feta, add the cooked onion and mix well. Divide into eight equal-sized pieces, then shape and squash together into patties. Place on a tray, sprinkle over and evenly pat on the cumin seeds, then place in the fridge to firm up. ♥ Meanwhile, peel and finely slice the remaining onions. Either dry fry or griddle them on a medium heat to reduce the raw edge, then scrunch with 1 tablespoon of extra virgin olive oil and the juice of half a lemon in a little bowl to make them a vibrant pink. Trim and finely shred the cabbage, then toss with the cloves, a good pinch of sea salt, 1 tablespoon of extra virgin olive oil, the juice of half a lemon and a few torn parsley and chervil leaves. Loosen the houmous with the juice of half a lemon and a little water to give you a nice drizzling consistency. ♥ Drizzle the falafel with a little olive oil. Place a large nonstick frying pan on a medium-high heat and cook them for 3-4 minutes on each side, or until golden and cooked through. Lightly warm the wraps through for a few seconds, then lay out, sprinkle over some cabbage and pickled onion and divide the falafel on top, busting them open and drizzling them with houmous. Squeeze over the remaining half lemon, pick over the remaining herb leaves, add a pickled chilli to each wrap, then grab, roll up and enjoy! NUTRITION PER SERVING 677 kcal; 31.4g fat (7.1g saturated); 40.6g protein; 56.4g carbs; 13.2g sugars; 2.3g salt; 15.2g fibre. ➤