Falafel wraps
SERVES 4 INGREDIENTS
2 tbsp olive oil, plus extra for brushing 1 onion, finely chopped
1 medium courgette, finely diced
100g carrots, grated
1 garlic clove, crushed
1 x 400g tin of chickpeas, drained and rinsed 75g fresh white breadcrumbs
1 medium egg yolk
2 tbsp chopped fresh flat-leaf parsley 1 heaped tbsp crunchy peanut butter
1 tsp mild curry paste or powder
TO SERVE
4 white or wholemeal wraps
6-8 tbsp piquant barbecue yogurt sauce 40g mixed salad leaves
Sea salt and freshly ground black pepper
METHOD
1 Heat the olive oil in a large frying pan set over a medium heat and sauté the onion for 5 minutes, until softened and lightly browned. Increase the heat to high, then add the courgette, carrots and garlic and sauté for another 5 minutes, until softened, stirring regularly. Leave to cool.
2 Blend the chickpeas in a food processor or blender until smooth (or you could nely chop them by hand if you prefer). Put into a bowl and mix in the cooked vegetables. Add the breadcrumbs, egg yolk, parsley, peanut butter and curry paste or powder. Season with salt and pepper and divide the mixture into 8 portions, then shape into even-sized patties. These can be put on a at plate, covered with cling lm and chilled for at least 2 hours to rm up or up to 2 days if necessary.
3 When you’re ready to cook, heat a large non-stick frying pan. Brush each falafel all over with olive oil, then add half of them to the pan and cook for 6-7 minutes on each side, until heated through and lightly golden.
4 Toast the wraps on a heated griddle pan for a minute or two. Smear each wrap with a little piquant barbecue yogurt sauce, then scatter some salad leaves on top. Add 2 falafels to each wrap and drizzle with a little more of the piquant barbecue yogurt sauce to serve.