Beetroot and Falafel Wraps
Make your own healthy and colourful beetroot wraps filled with homemade falafel and served with a salad. Start the recipe 24 hours before by soaking the chickpeas overnight.
Ingredients
250 g dried chickpeas
as needed water
0.5 tsp bicarbonate of soda
30 g fresh parsley, destalked
10 g coriander, destalked
10 g dill, destalked
150 g onion, trimmed, peeled, quartered
3 garlic cloves, peeled
1 Tbsp lemon juice
1 Tbsp ground cumin
1 Tbsp ground coriander
salt, to taste
pepper, to taste
2 Tbsp sesame seeds
1 tsp baking powder
as needed vegetable oil
For the wraps
200 g raw beetroot, peeled, quartered
210 g plain flour
1 Tbsp olive oil
1 Tbsp water
as needed oil
For the cubed salad
300 g salad tomatoes
200 g cucumber
150 g red pepper
35 g red onion, trimmed, peeled
10 g fresh mint, destalked, finely chopped
10 g fresh parsley, destalked, finely chopped
2 Tbsp lemon juice
1 Tbsp extra virgin olive oil
For the mixed salad
75 g red onion, trimmed, peeled
300 g red cabbage, trimmed
150 g yellow pepper, destalked, destemmed
3 celery stalks, trimmed
3 red chillies, trimmed, seeds left in
100 g radish
100 g carrot, trimmed, peeled
To finish
as needed salad leaves
as needed pomegranate seeds
1 lemon, cut in wedges, as needed
Instructions
STEP 1/8
Add chickpeas, water and bicarbonate of soda into a medium bowl
Chickpeas should be fully submerged in the water
Cover with clingfilm
Leave to rest overnight
Once soaked, drain, rinse and pat dry
STEP 2/8
Assemble the Food Processor bowl onto the power unit
Fit the Knife blade to the Food Processor bowl
Add the herbs, onion, garlic, lemon juice, spices and seasoning into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube.
Mix on high speed until finely chopped
Scrape down the sides of the bowl with a spatula
Transfer the drained, soaked chickpeas into the Food Processor bowl
Pulse until coarsely chopped
Transfer the mixture into a medium bowl
Refrigerate for 1 hour
STEP 3/8
Preheat the oven to 200ºC
Line a baking tray with parchment paper
Remove the falafel mixture from the fridge
Add the sesame seeds and baking powder into the medium bowl
Using a spoon, stir to combine with the falafel mixture
Scoop a tablespoonful of the mixture into a patty until 0.5” thick
Place on the prepared baking tray
Repeat the same with the remaining falafel mixture
It helps to have wet hands as you form patties
Bake at 200ºC for 25 minutes
Brush lightly with the vegetable oil during cooking
Remove from the oven and set aside
STEP 4/8
Retrieve, clean the Food Processor bowl and fit the Knife blade
Assemble the Food Processor bowl onto the power unit
Add the beetroot into the Food Processor bowl
Attach the lid and ensure it is locked into place
Mix on high speed until pureed
STEP 5/8
Remove the Knife blade, fit the Dough tool
Add the flour, olive oil and water into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Mix on medium speed until the mixture comes together
Add a little flour if the mixture is too wet
Transfer the dough to a lightly floured work surface
Knead for a few minutes
Transfer the dough to a medium mixing bowl
Cover with a tea towel
Let rest for 10 minutes
Transfer the dough to a well-floured work surface
Divide the dough into 6-8 equal pieces
Flour the rolling pin
Roll each piece into a 20 cm circle
You can use a plate to cut out a circle
Add more flour if the dough begins to stick
STEP 6/8
Place a medium frying pan over medium-high heat
Add a little oil into the frying pan
Cook each tortilla for 2-3 minutes on each side until golden brown spots start to form
Brush with a little more oil
Transfer the tortilla onto a serving plate
Repeat the same with the remaining tortillas
STEP 7/8
Retrieve, clean the Food Processor bowl
Assemble the Food Processor bowl onto the power unit
Fit the Express Dice to the food processor bowl
Fit the dicing grid into the feed tube
Dice the tomatoes, cucumber, red pepper and red onion into the Food Processor bowl using the dicing pusher
Transfer the diced vegetables into a medium bowl
Add the mint, parsley, lemon juice and olive oil into a small bowl
Stir to combine
Pour the dressing over the salad
Stir to combine
Transfer the salad to a serving bowl
STEP 8/8
Retrieve and clean the Food Processor bowl
Fit the Variable slicing disc, Thick slicing disc side up, attach the lid and ensure it is locked into place
Slice the red onion, red cabbage, pepper and celery into the Food Processor bowl using the pusher
Transfer the sliced vegetables into a serving bowl
Reverse the Variable slicing disc, Thin slicing disc side up
Slice the chillies and radishes into the Food Processor bowl using the pusher
Transfer the sliced vegetables into a small bowl and set aside
Remove the Variable slicing disc, fit the Coarse grating disc
Grate the carrot into the Food Processor bowl using the pusher
Transfer the grated carrot into the serving bowl
To Finish
Add a handful of salad leaves to the serving bowl
Toss to combine
Garnish the salad with the sliced radishes, chillies, lemon wedges and pomegranate seeds
Fill each tortilla with some salad leaves and 2-3 falafels
To Serve
Serve with dips of your choice: Tahini, yoghurt, hummus etc.
Tip: Vegetable oil can be replaced with sunflower oil
Beetroot and Falafel Wraps
Make your own healthy and colourful beetroot wraps filled with homemade falafel and served with a salad. Start the recipe 24 hours before by soaking the chickpeas overnight.
Ingredients
250 g dried chickpeas
as needed water
0.5 tsp bicarbonate of soda
30 g fresh parsley, destalked
10 g coriander, destalked
10 g dill, destalked
150 g onion, trimmed, peeled, quartered
3 garlic cloves, peeled
1 Tbsp lemon juice
1 Tbsp ground cumin
1 Tbsp ground coriander
salt, to taste
pepper, to taste
2 Tbsp sesame seeds
1 tsp baking powder
as needed vegetable oil
For the wraps
200 g raw beetroot, peeled, quartered
210 g plain flour
1 Tbsp olive oil
1 Tbsp water
as needed oil
For the cubed salad
300 g salad tomatoes
200 g cucumber
150 g red pepper
35 g red onion, trimmed, peeled
10 g fresh mint, destalked, finely chopped
10 g fresh parsley, destalked, finely chopped
2 Tbsp lemon juice
1 Tbsp extra virgin olive oil
For the mixed salad
75 g red onion, trimmed, peeled
300 g red cabbage, trimmed
150 g yellow pepper, destalked, destemmed
3 celery stalks, trimmed
3 red chillies, trimmed, seeds left in
100 g radish
100 g carrot, trimmed, peeled
To finish
as needed salad leaves
as needed pomegranate seeds
1 lemon, cut in wedges, as needed
Instructions
STEP 1/8
Add chickpeas, water and bicarbonate of soda into a medium bowl
Chickpeas should be fully submerged in the water
Cover with clingfilm
Leave to rest overnight
Once soaked, drain, rinse and pat dry
STEP 2/8
Assemble the Food Processor bowl onto the power unit
Fit the Knife blade to the Food Processor bowl
Add the herbs, onion, garlic, lemon juice, spices and seasoning into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube.
Mix on high speed until finely chopped
Scrape down the sides of the bowl with a spatula
Transfer the drained, soaked chickpeas into the Food Processor bowl
Pulse until coarsely chopped
Transfer the mixture into a medium bowl
Refrigerate for 1 hour
STEP 3/8
Preheat the oven to 200ºC
Line a baking tray with parchment paper
Remove the falafel mixture from the fridge
Add the sesame seeds and baking powder into the medium bowl
Using a spoon, stir to combine with the falafel mixture
Scoop a tablespoonful of the mixture into a patty until 0.5” thick
Place on the prepared baking tray
Repeat the same with the remaining falafel mixture
It helps to have wet hands as you form patties
Bake at 200ºC for 25 minutes
Brush lightly with the vegetable oil during cooking
Remove from the oven and set aside
STEP 4/8
Retrieve, clean the Food Processor bowl and fit the Knife blade
Assemble the Food Processor bowl onto the power unit
Add the beetroot into the Food Processor bowl
Attach the lid and ensure it is locked into place
Mix on high speed until pureed
STEP 5/8
Remove the Knife blade, fit the Dough tool
Add the flour, olive oil and water into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Mix on medium speed until the mixture comes together
Add a little flour if the mixture is too wet
Transfer the dough to a lightly floured work surface
Knead for a few minutes
Transfer the dough to a medium mixing bowl
Cover with a tea towel
Let rest for 10 minutes
Transfer the dough to a well-floured work surface
Divide the dough into 6-8 equal pieces
Flour the rolling pin
Roll each piece into a 20 cm circle
You can use a plate to cut out a circle
Add more flour if the dough begins to stick
STEP 6/8
Place a medium frying pan over medium-high heat
Add a little oil into the frying pan
Cook each tortilla for 2-3 minutes on each side until golden brown spots start to form
Brush with a little more oil
Transfer the tortilla onto a serving plate
Repeat the same with the remaining tortillas
STEP 7/8
Retrieve, clean the Food Processor bowl
Assemble the Food Processor bowl onto the power unit
Fit the Express Dice to the food processor bowl
Fit the dicing grid into the feed tube
Dice the tomatoes, cucumber, red pepper and red onion into the Food Processor bowl using the dicing pusher
Transfer the diced vegetables into a medium bowl
Add the mint, parsley, lemon juice and olive oil into a small bowl
Stir to combine
Pour the dressing over the salad
Stir to combine
Transfer the salad to a serving bowl
STEP 8/8
Retrieve and clean the Food Processor bowl
Fit the Variable slicing disc, Thick slicing disc side up, attach the lid and ensure it is locked into place
Slice the red onion, red cabbage, pepper and celery into the Food Processor bowl using the pusher
Transfer the sliced vegetables into a serving bowl
Reverse the Variable slicing disc, Thin slicing disc side up
Slice the chillies and radishes into the Food Processor bowl using the pusher
Transfer the sliced vegetables into a small bowl and set aside
Remove the Variable slicing disc, fit the Coarse grating disc
Grate the carrot into the Food Processor bowl using the pusher
Transfer the grated carrot into the serving bowl
To Finish
Add a handful of salad leaves to the serving bowl
Toss to combine
Garnish the salad with the sliced radishes, chillies, lemon wedges and pomegranate seeds
Fill each tortilla with some salad leaves and 2-3 falafels
To Serve
Serve with dips of your choice: Tahini, yoghurt, hummus etc.