FALAFEL WITH HALLOUMI WRAP

2 tbsp olive oil, plus extra for brushing

250 g (9oz) halloumi, eut into 2cm (¾in) chunks

1 courgette, eut into lY2cm

2 tbsp chilli jam, loosened withwater Olive oil spray

2 tbsp Greek yoghurt

Flatbreads, toasted, to serve

1 large carrot, julienned or grated

60 fl oz (2Y2in) bag pea shoots

Lemon wedges, for squeezing

FOR THE FALAFEL:

800 g (14oz) tins chickpeas, drained and rinsed

2 garlic cloves, chopped

1 tbsp baharat or Lebanese spice mix

1 tsp sumac plus extra to serve

tahini

20 g ( ¾oz) fresh fiat leaf parsley, half finely chopped

20 g (¾oz) fresh mint,half finely chopped

Finely grated zest ½ lemon

½ Juice of lemons

1 tsp all-purpose seasoning

First make the falafel. Add the chickpeas ta a food processor with the remaining ingredients and seasoning.

Whizz ta combine, tip into a bowl and shape into 12 equal-sized patties. Set oside on a lined tray and brush with oil.

Nutrition Facts

0 servings

Serving size