Harissa Falafel Wraps with Quick-Pickled Cabbage

Name: Harissa Falafel Wraps with Quick-Pickled Cabbage
Yield: Serves 4
Ingredients: 2 tbsp tahini; salt and black pepper to season; ½ tsp black peppercorns; 1½ tbsp plain flour plus extra for coating; 50 g quinoa (dry weight); 200 g red cabbage, thickly sliced; 240 g tinned chickpeas, drained; 1 tbsp harissa paste; 2 garlic cloves, roughly chopped; ½ tsp ground coriander; ½ tsp ground cumin; 5 tbsp vegetable oil for frying; 2 tsp lemon juice; 1 tsp yellow mustard seeds; a handful of coriander, stems removed; ½ tsp white wine vinegar; 125 ml apple cider vinegar; ½ tsp baking powder; 1 small onion, roughly chopped; 2 baby gem lettuces, washed and chopped; 4 soft tortilla wraps; 1 tbsp caster sugar; 1 shallot, thinly sliced; 1 tsp salt; 1 avocado, halved, stoned, peeled and sliced; a handful of flat-leaf parsley, stems removed

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

Prue claims never to have met a falafel she liked, so I’m really hoping I can change her mind with this one! This is a wrap even non-vegans can enjoy without feeling as though anything is missing – the falafels are packed full of flavour, and the pickled cabbage perfectly complements them. I never used to be a fan of pickles, and I still run a mile from a gherkin, so if you are like me, please give this pickle a chance; the cabbage is crunchy and zingy and nothing like the floppy grey-green

Ingredients

Supper
Dinner
Vegan

Ingredients

Method