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Falafel Wraps with Beetroot and Apple Slaw

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Ingredients:
• 140g garden peas, defrosted
• 400g tin chickpeas, drained and rinsed
• 1 tsp ground cumin
• 40g self-raising flour
• 4 spring onions, roughly chopped
• 30g fresh coriander, leaves picked
• 200g reduced fat houmous
• 4 wholemeal tortillas

For the slaw:
• 150g raw beetroot, peeled and grated
• 2 Granny Smith apples, grated
• 100g red cabbage, finely shredded
• 2 lemons, 1 tbsp juice plus extra wedges to serve
• 1 tbsp extra virgin olive oil

Method

  • Preheat the oven to gas 6, 200°C, fan 180°C. Line a large baking tray with baking paper. Add the peas, chickpeas, cumin, flour, spring onions and most of the coriander leaves (reserving a few to serve), to the bowl of a food processor. Season and then pulse for 30 secs or until the mixture just comes together.
  • Scoop out 2 tbsp portions of the mixture and roll into balls with damp hands. Put on the lined baking tray and flatten slightly. Repeat with all the mixture to make about 12 falafels.
  • Bake for 15-18 mins or until the falafels are firm to the touch and lightly golden at the edges.
  • Meanwhile, add all the ingredients for the slaw to a large bowl and toss together with a little seasoning.
  • To serve, spread the houmous over the tortillas, then top with the slaw and falafels. Garnish with a few coriander leaves before folding in the bottom and sides to enclose the fillings. Serve with lemon wedges to squeeze over the top

Little Help

  • The falafels can be made in advance and served cold. Bake as above, then leave to cool completely before storing in an airtight container in the fridge for up to 3 days.