Beetroot Koftas (Serves 4)
400g can chickpeas, drained
1 free range egg
2 cloves garlic
1 tbsp medium curry powder
250g beetroot salad, drained of dressing
1 tbsp sunflower or vegetable oil
4 wholemeal tortilla wraps
60g coconut milk yoghurt alternative
200g pack crunchy salad
1 small red onion, thinly sliced
Put the chickpeas into a food processor with the egg, garlic, curry powder and seasoning.
Process to a rough paste, then tip in the beetroot salad.
Pulse until the beets are finely chopped but still visible.
Shape into 16 patties.
Heat the oil in a non-stick frying pan, then add the koftas (patties) in two batches and cook for four to five minutes over a medium-high heat until golden underneath. Turn carefully and repeat until firm to the touch.
Warm the wraps according to pack instructions.
Spread some yoghurt over each wrap, top with the hot koftas, salad and onion, then roll up to eat.
Serve with any remaining salad.
Cook’s tip: to save time use two 190g packs of spinach falafels or two 192g packs of sweet potato falafels.
The Independent (Recipe and image courtesy of Waitrose.com)