Black bean falafel wraps

Black bean falafel wraps

Makes 8 wraps

1 butternut squash, cubed

2 tbsp olive oil

Salt and black pepper

1 x 400g tin of black beans, drained

1 red onion, finely chopped

2 garlic cloves, crushed

2 tsp smoked paprika

Zest of 1 lemon

30g parsley, chopped

250g cooked quinoa

For the dressing:

2 tsp tahini

3 tbsp olive oil

Juice of 1⁄2 a lemon

For the salad:

1⁄2 red cabbage, finely shredded

1⁄2 white cabbage, finely shredded

2 carrots, grated

4 spring onions, sliced

1 avocado, cut into chunks

1 red chilli, finely sliced

To serve:

8 wholemeal tortilla wraps

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Add the butternut squash to a roasting tray, drizzle with one tablespoon of the olive oil and toss to coat. Season with salt and pepper and roast for 30 minutes or until soft.
  3. In a large bowl, combine the roasted squash with the black beans and mash until smooth.
  4. Meanwhile, heat the remaining oil in a pan over a medium-low heat and cook the onion and garlic for 10 minutes until very soft, stirring regularly. Add the paprika and cook for two minutes longer.
  5. Add the onion mixture to the mashed squash. Stir in the lemon zest, parsley and quinoa. Use damp hands to shape the mixture into 24 small patties.
  6. Heat the vegetable oil in a large pan over a high heat. Working in batches if necessary to avoid crowding the pan, cook the falafels for 3-4 minutes per side until golden and cooked through.
  7. In a large bowl, combine all the ingredients for the dressing and whisk together. Season to taste, then add the salad ingredients and toss gently to coat in the dressing.
  8. To serve, place some of the salad and three falafel balls into each wrap and roll up.

Per serving: 524kcals, 22.8g fat (4.5g saturated), 67.1g carbs (6.4g sugars), 13.7g protein, 14.5g fibre, 0.267g sodium