:: It’s always enjoyable having friends cook for you – but one step better is having them cook for you in your own home.
A couple of weeks ago, N and M headed over to mine on a Friday evening and whipped up this wonderful spread of homemade felafels, chargrilled vegetables and delish sides.
It was so straight forward and so bursting with fresh flavours that I gave it a go myself the following week and knew I had to share it with you all.
I’ve used rice flour in my version, which means the dish can be made completely gluten-free (just make sure you use gluten-free wraps, of course!)…
adapted from jamie oliver’s 15-minute recipe
400g tin of mixed beans
400g tin of chickpeas
1 lemon, juiced and zested
1 tbsp harissa
1 heaped tsp allspice
1 heaped tbsp rice flour
bunch fresh coriander
for the sides
2 mixed-colour capsicums (peppers)
4 spring onions
1 cup greek yogurt
fresh lebanese wraps
bunch fresh coriander, for serving
1 big handful mixed-colour ripe tomatoes
1 fresh red chilli
1 clove garlic
1 tsp tabasco sauce
extra virgin olive oil