Newsletter #48: April 2020

Beetroot Falafel Wrap with Tahini Orange Dressing: a delicious store cupboard recipe from MO Food Blog

Time: 1 hour

Serves: 4


1 cooked beetroot (around 150g)
1 400g tin of chickpeas, strained (240g drained weight)
1 clove of garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
5g fresh coriander, leaves and stalks finely chopped (optional)
1 tbsp olive oil (and a little more for cooking)

200g self-raising flour (and more for dusting)
1tsp turmeric powder
1tsp salt
125ml water
20ml olive oil

1 tbsp tahini
1 small clove of garlic
1/2 orange (zest and juice)
20ml olive oil

Some nice green leaves to go with it.

Notes regarding replacements:

If you are using raw beetroot put it in a small pot, cover it with cold water and bring to the boil. Allow it to gently boil for 45-60 minutes until a fork goes in and comes out easily. Peel it while it's still hot by holding it under a cold tap while pushing off the skin with your fingers. If you don't have beetroot, cooked carrots, butternut squash or sweet potatoes will also work or you can simply use more chickpeas.

If you'd prefer to not make the flatbreads, shop-bought wraps will do just fine.

  1. Preheat the oven to 220C.

  2. Begin with the falafel. Cut the cooked beetroot into small cubes and mash it in a bowl with a potato masher. Rinse the chickpeas under a cold tap, drain well and mash mash them with a masher also (this can all be done in a food processor but not everyone has one of those). Mix together all of ingredients for the falafel and shape it into 8 equal patties. Chill in the fridge for 15 minutes.

  3. While the falafel is chilling make the dough for the flatbreads. In a mixing bowl, mix together the self-raising flour, the salt and the turmeric. Make a little well in the centre and pour in the oil and water. Fix everything together well with your hand. Don't worry, it's supposed to be a very wet mixture. Divide the mixture into four equal parts, cover the bowl and place in the fridge for 30 minutes.

  4. Now make the dressing. In a large bowl mix together all of the dressing ingredients and whisk it well. Add salt according to your own taste and set aside.

  5. Now bake the falafel. Pour a small amount of oil on a plate and dip both sides of each patty in it before placing them on a baking tray. Place in the centre of your preheated oven for 25 minutes. On a shelf above them place a large baking tray upside down to heat for the flatbreads. After 25 minutes, carefully turn the falafel (they will be delicate) and bake for a further 10.

  6. Take the flatbread dough out of the fridge. It will be sticky and difficult to handle and if you don't use plenty of dusting flour it will break your heart. Lightly dust the work surface, your hands and the rolling pin.

  7. Take out the first quarter of the mixture. Toss it gently in the flour on the counter and flatten it into a small disk about 10cm wide and fairly circular. Turn it upside down, ensuring that there is always a dusting of flour on both sides.

  8. Now you can roll it with the rolling pin. Keeping turning and flipping it regularly to get a light dusting of flour on it so that it doesn't stick to the rolling pin or the surface. Keep rolling until it is quite thin and about 30cm from side to side.

  9. Take the heated tray from the oven and place it on a heat-proof surface. Lift the dough by draping it over the rolling pin and lay it out carefully on the hot tray. Put it back in the top of the oven and bake it for 3 minutes. Do this with each piece of dough.

  10. When the falafel and flatbreads are ready assemble your wraps with some fresh green leaves and dressing. Enjoy!

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