SERVES 2 ~ Prep time 20 minutes ~ Cook time 25 minutes ~ Calories 346 per serving ~ SmartPoints 8 per serving, 16 SmartPoints per recipe
Beetroot & spinach falafel wraps
INGREDIENTS
Calorie controlled cooking spray
2 vegan-friendly wraps
2 tbsp reduced-fat houmous
50g salad leaves
For the spinach crust
200g young leaf spinach
100g drained and rinsed tinned chickpeas
1 garlic clove, crushed
Juice of ½ lemon
½ tsp ground coriander
½ tsp ground cumin
For the inner beetroot mixture
100g drained and rinsed tinned chickpeas
60g cooked beetroot
1 sprig fresh mint, leaves picked and roughly chopped
Juice of ½ lemon
1 garlic clove, crushed
½ tsp ground coriander
½ tsp ground cumin
METHOD
1 First, make the spinach crust. Put the spinach leaves in a large lidded pan with just a splash of water. Cook over a low heat for 3 minutes, until wilted. Rinse to cool, then squeeze out as much water as you can by pressing the spinach against a sieve.
2 Whizz the chickpeas in a food processor until you have a chunky paste. Add the spinach and the remaining ingredients. Blitz to combine, then taste, adding more lemon juice or seasoning if needed. Transfer to a bowl.
3 To prepare the inner beetroot mixture, whizz the chickpeas in a food processor, then add all of the remaining ingredients. Whizz again until combined and adjust the seasoning to taste, then transfer to a separate bowl.
4 Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper and mist with cooking spray.
5 Take 1 tbsp of the beetroot mixture and roll gently into a ball. Repeat with the rest of the mixture to make 6 balls.
6 Wash and dry your hands before handling the spinach mix to avoid discolouring it. Flatten 2 tbsp of the spinach mixture in the palm of your hand. Put 1 of the beetroot balls in the middle and gently mould the spinach mixture around it, so it's fully enclosed. Roll gently to form a smooth sphere, then put onto the prepared tray.
7 Repeat with the remaining mixture, and mist all over with cooking spray. Bake for 20_25 minutes until the falafels are cooked through and the shells are crunchy.
8 Cut the falafels in half. Spread the wraps with the houmous and top each one with salad leaves, then 6 falafel halves. Roll up tightly.