ALDI FALAFEL RECIPES

Steps:

• WRAP UP FOR WINTER! ENJOY THE FLAVOURS OF MOROCCO WITH THESE FRAGRANT, FRUITY FALAFELS, SERVED IN A WRAP WITH CRUNCHY SEEDS, CREAMY AVOCADO AND ZESTY TOMATOES. SERVE WITH TWO PORTIONS OF YOUR FAVOURITE VEGETABLES. * Heat 1 tbsp oil in a pan and fry the onion for 3-5 minutes, until lightly golden. Add the paprika and cinnamon for WARMTH and cook for 1-2 mins until fragrant, then remove from the heat and allow to cool. * Once cooled, tip the spiced onion into a food processor along with the dates and apricots for FRUITINESS, pumpkin seeds, seed mix, flour and chickpeas for BULK. Pulse to a thick paste, adding a splash of water to loosen if necessary. * Roll the falafel paste into 12 equal-sized balls, flattening slightly with the palm of your hand. Chill for 15 minutes, while you preheat the oven to 200ºC/180ºC fan/gas mark 6. * Arrange the falafels on a lined baking tray and brush with oil. Bake for 20 minutes, serving in warmed tortilla wraps with salad, avocado, tomatoes, soured cream and extra seeds for CRUNCH.

Steps:

• Ingredients out • Food processor (bowl blade) • Large frying pan, medium heat • Griddle pan, high heat START COOKING 1. Drain the beans and chickpeas and put them into the processor. 2. Finely grate in the lemon zest, then add a pinch of sea salt and black pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves). Blitz until smooth, scraping down the sides of the processor if needed. 3. Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick. 4. Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp. 5. Rip the seeds and stalks out of the peppers and tear each one into bite-sized chunks. Trim and halve the spring onions, then put on the griddle pan with the peppers and a pinch of salt and pepper, turning when charred. 6. Put the tomatoes, chilli and half the coriander leaves into the processor. Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish. 7. Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese. 8. Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander. 9. Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like.