CURRY FALAFEL WRAPS

You need: a food processor; a large frying pan on medium heat; a griddle pan on high heat.

SERVES 4-6 PREPARATION: 20 MIN COOKING: 10 MIN

FALAFEL 1 can (400g) mixed beans, drained 1 can (400g) chickpeas, drained 1 garlic clove zest of 1 lemon 15ml (1T) medium curry paste 30g fresh coriander, chopped 60ml (¼c) breadcrumbs 60ml (¼c) cornflour vegetable oil for shallow-frying SALSA big handful of ripe tomatoes in assorted colours 1 red chilli 1 garlic clove handful of fresh coriander juice of 1 lime TO SERVE 2 yellow peppers, cored and cubed

(From previous page) 4 spring onions, trimmed and halved salt and freshly ground pepper juice of ½ lemon 6 tortilla wraps 125ml (½c) plain double-cream yoghurt 15ml (1T) chilli sauce

1 Falafel Put the beans, chickpeas, garlic, lemon zest, curry paste and coriander in the food processor and blitz until smooth. Scrape down the sides of the processor if needed. Transfer the mixture to a bowl, add the breadcrumbs and mix well. Use clean, wet hands to divide and shape the mixture into 12 golf ball-size falafel. Flatten slightly. 2 Dust the cornflour over the balls. Pour the oil into a heated pan and fry the falafel in batches for 1 minute a side or until golden brown and crisp. Remove, drain on paper towels and transfer to a serving dish. 3 Salsa Clean the bowl of the food processor and add the tomatoes, chilli, garlic and coriander. Blitz until finely chopped. Transfer to a bowl, stir in the lime juice and set aside. 4 To serve Put the peppers and spring onions on the griddle pan, season with salt and pepper and roast until charred, turning the peppers and onions once. Squeeze the lemon juice over the charred veggies. 5 Heat the tortillas in the microwave for 45 seconds. Mix the yoghurt with the chilli sauce. 6 Put 2-3 falafel on each tortilla, then add peppers and spring onion. Spoon a dollop of the salsa and chilli yoghurt on top, roll up and serve.