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.
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
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
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
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
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
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
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
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.
