For the falafel:
400g canned chickpeas, drained and rinsed
300g canned butter beans, drained and rinsed
2 garlic cloves, peeled and chopped
3 tsp harissa paste
1 good tsp each ground cumin, coriander and allspice
4 spring onions, trimmed and finely sliced
6 tbsp chopped fresh coriander and parsley
2 tbsp plain flour
1 tsp baking powder
4 tbsp sesame seeds, optional
Vegetable oil for frying
6 wholewheat tortillas, pitas or toasted flatbreads
Plenty of green salad
Red pepper hummus
Peppadews or roasted red peppers, optional
- To make the falafel, put the chickpeas and beans in a food processor. Add the chopped garlic, harissa, spices, lots of seasoning, and spring onions. Whizz until well mixed. Add the fresh herb leaves and pulse until just mixed in. Stir in the flour and baking powder. Chill for 30 min or longer.
- Divide the mixture into 12, then roll each piece into a ball and flatten them to patties 5-6cm across. Chill again until you want to serve them. Sprinkle with sesame seeds if you like, pressing them in.
- Heat a little vegetable oil in a frying pan and then fry the falafel in 2 batches, for about 3 min on each side, until they're crisp and golden. Drain on kitchen paper. Warm tortillas as per pack instructions. Make wraps with 2 falafel per tortilla and the salad, hummus and spring onions, and peppers if you like.