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, Nicole and Mike 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!)…
falafel wraps with grilled
vegetables & salsa
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
Drain the beans and chickpeas and place in a food processor.
Add the lemon zest, add a pinch of salt and pepper, harissa, allspice, rice flour and coriander stalks (reserving the leaves for the salsa).
Blitz until smooth, scraping down the sides of the processor if needed to make sure everything’s incorporated.
Scrape out the mixture from the processor and use clean, wet hands to quickly divide and shape the falafel mixture into eight walnut-sized balls. Place on a baking tray lined with greaseproof paper.
At this point, turn on your oven to 150°C.
Add a tablespoon of oil into a frying pan over medium-high heat. Add half of the falafels balls and press down gently to flatten them, until they’re about one and a half centimeters in thickness.
Cook on both sides until golden-brown and crisp, remove from the pan and drain on absorbent paper.
Repeat with the remaining felafels and place in the oven to keep warm while you prepare the sides.
Rip the seeds and stalks out of the capsicums and cut into large chunks. Trim and halve the spring onions.
Heat a griddle pan on high and place the vegetables in a dry frypan to char. Sprinkle with a pinch of sea salt and pepper, cooking until charred and the capsicums have begun to soften slightly.
For the salsa, place the tomatoes, chilli, garlic, tabasco and coriander leaves into a clean food processor. Squeeze in the juice from the lime and blend until fine.
Season to taste, pour into a serving dish and drizzle with extra virgin olive oil.
Place the lebanese wraps into a damp, clean tea towel and heat in the oven for five minutes to warm them.
Squeeze the juice of half the zested lemon over the charred vegetables and scatter with fresh coriander.
Remove the falafels and wraps from the oven, adding to the spread of salsa, vegetables and greek yogurt and let everyone assemble their own plate.