Falafel wraps with Sunshine Salad

The nights are getting lighter, the weather is looking a little brighter, and I‘m starting to think I might swap my fluffy slippers for flip flops.  Yes, Spring is nearly here, so it’s time for lighter, cheerful meals, such as this brightly coloured salad, with a vibrant pink dip and a falafel that tastes like being on holiday. 

Serves 3

  • 1 small sweet potato
  • 1 ½ tablespoon olive oil
  • 400g tin chickpeas 
  • 1 clove garlic, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 1 teaspoon lemon juice
  • 3 tablespoons sesame seeds – white, black or a mixture of both
  • 3 large tortilla wraps

For the sunshine salad:

  • 1 little gem lettuce, chopped
  • 1 carrot, grated
  • 75g radishes, sliced thinly
  • 4 tomatoes, chopped into chunks
  • ¼ cucumber, sliced into small chunks
  • 75g frozen sweetcorn, defrosted

For the beetroot dip:

  • 2 cooked small beetroot (vacuum packed, not pickled)
  • 1 teaspoon lemon juice
  • 75g plain yogurt (I used 0% fat)

Preheat the oven to 180ºC/350ºF/gas mark 4.

Peel the sweet potato and cut it into chunks.  Drizzle over ½ tablespoon of the olive oil and roast for 20 minutes until soft.

Place the chickpeas, garlic, spices and lemon juice into a food processor and whizz it up.  You will need to scrape the sides down and whizz it a few times, but don’t worry if it isn’t too smooth, a bit of texture is fine, it’ll still be tasty.  Place the sesame seeds into a dish. 

Take small spoonfuls of the chickpea mix and shape them with your hands into small balls, then roll these in the sesame seeds, then onto a plate; you will probably get 12 – 15 falafel balls.  Put the plate into the fridge for 20 minutes to chill out and shape up. 

For the dip, chop the beetroot into pieces, then blitz in a mini-chopper until finely chopped, then add the lemon juice, yogurt and some salt and ground black pepper.  Whizz this until you have a smooth, bright pink dip.  Put into a bowl, then arrange the salad ingredients in your best salad dish. 

Heat the remaining one tablespoon of olive oil in a non-stick frying pan, then add the falafel, turning them gently until they are golden and crispy.  This will take about 10 minutes.  Warm the wraps through in the oven.

Enjoy wrapping up your falafel with some crunchy, refreshing salad and a good dollop of the beetroot dip.

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