Name: Beetroot falafel wraps
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 4

Cumin, pickled onion and lots of parsley are what make these vegie wraps oh so special. When you’re feeling like something fresh and tasty for meat-free Monday, this recipe is one to give a go.

Ingredients

2 x 400g cans chickpeas, rinsed, drained

2 small cooked and peeled beetroot

1 small red onion, roughly chopped

2 garlic cloves, peeled

2 tsp cumin

1 cup firmly packed flat-leaf parsley leaves

1 Tbsp lemon juice, plus lemon wedges, to serve

Sea-salt flakes and freshly ground black pepper, to season

2 Tbsp plain flour

1 Tbsp sesame seeds

1 cup Greek-style yoghurt

2 Tbsp tahini

Vegetable oil, for shallow-frying

4 spinach and herb wraps

Sliced avocado, red chilli, to serve

Pickled red onion and cabbage slaw

1 red onion, thinly sliced

1/3 cup apple cider vinegar

2 Tbsp caster sugar

1 Tbsp water

200g red cabbage, shredded

1 tsp fennel seeds

2 Tbsp chopped coriander, plus leaves to serve

1 Tbsp extra virgin olive oil

Method

Step 1

Pat both the drained chickpeas and beetroot dry with paper towel. Set aside for 30 minutes to dry out.

Step 2

Place chickpeas, beetroot, onion, garlic, cumin, parsley and lemon juice in a food processor. Season. Process until finely chopped and well combined. Transfer to a bowl. Stir in
the flour and sesame seeds. Shape tablespoons of mixture into 24 falafel. Refrigerate for 1 hour (see Cook’s Tip).

Step 3

Combine yoghurt and tahini in a bowl. Season, then chill until needed.

Step 4

To make the slaw, place onion, vinegar, sugar and water in a bowl. Toss to combine. Set aside for 1 hour to pickle. Place cabbage, fennel seeds and coriander in a bowl. Add 2 tablespoons of the onion pickling liquid and the olive oil. Season. Toss to combine.

Step 5

Add enough oil to a large, deep frying pan to reach 1cm up the pan’s side. Heat on medium-high heat. Cook the falafel, turning occasionally, for 4–5 minutes or until golden and heated through. Drain on paper towel.

Step 6

Spread tahini yoghurt on the wraps. Top with the slaw, drained onion, falafel, avocado, chilli and extra coriander. Serve with lemon wedges.

open wrap with purple pickled onion and beetroot on top of falafel — *(Photography: Tim Roberts, Styling: Lucy Busuttil, Food preparation: Clare Maguire, Recipes: Kim Coverdale and Sarah Murphy)*

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Kim Coverdale

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