Curry falafel wraps

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4-6 servings Prep: 20 mins, Cooking: 10 mins
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By Food24 May 05 2019
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Ingredients (23)

falafel
1 tin mixed beans — drained
1 chickpeas — tinned and drained
1 garlic — cloves
lemon — zest only
15 ml curry paste — medium
30 g fresh coriander — chopped
60 ml breadcrumbs
60 ml cornflour
vegetable oil
SALSA
tomatoes
1 red chilli
1 garlic — cloves
1 fresh coriander — handful
limes — juice only
to serve — to serve
2 yellow peppers — cored and cubed
4 spring onions — trimmed and halved
salt and freshly ground black pepper
lemon — halved, juice only
6 tortilla wraps
125 ml plain yoghurt — double cream
15 ml chilli sauce
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Method:

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.



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