Jamie’s 15 Minutes: falafel wraps, grilled veg & salsa

This recipe for falafel wraps, grilled veg & salsa is from Jamie Oliver’s new book, Jamie’s 15 Minute Meals. It’s a great choice when next you wish to invite some easy going entertaining – you could even host your own mini cook-off, like we did, putting his 15 minute estimation to the test.

Jamie's 15 Minute Meals

Jamie’s 15-Minute Meals is published by Michael Joseph, Penguin.

Ingredients:

Falafel
1 x 400g tin of mixed beans
1 x 400g tin of chickpeas
1 lemon
1 tbsp harissa
1 heaped tsp allspice
1 heaped tbsp plain flour
1 bunch of fresh coriander
Olive oil

Sides
2 mixed-colour peppers
4 spring onions
8 small wholewheat tortillas
1 tbsp Lingham’s chilli sauce
250g low-fat cottage cheese
Optional: pickled red cabbage

Salsa
1 big handful of mixed-colour ripe tomatoes
½–1 fresh red chilli
½ a clove of garlic
1 lime

SERVES 4 | 602 CALORIES

Preparation:

Ingredients out
Food processor (bowl blade)
Large frying pan, medium heat
Griddle pan, high heat

FALAFEL WRAPS GRILLED VEG & SALSA

Method:

1. Drain the beans and chickpeas and put them into the processor.
2. Finely grate in the lemon zest, then add a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves).
3. Blitz until smooth, scraping down the sides of the processor if needed.
4. Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick.
5. Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp.
6. Rip the seeds and stalks out of the peppers, tear each one into bite-sized chunks and put on the griddle pan with the trimmed and halved spring onions and a pinch of salt and pepper, turning when charred.
7. Put the tomatoes, chilli and half the coriander leaves into the processor.
8. 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.
9. Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese.
10. 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.
11. Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like.

images © David Loftus, 2012
recipes © Jamie Oliver 2012, www.jamieoliver.com

We put this recipe to the test here at Yuppiechef HQ – see how it went.
Take a look at Jamie’s new book on Yuppiechef.com

Written by Andrèa Fedder

From yoga to painting, baking to recycling, Andrèa is our editor and she is interested in everything. When she's not skilfully honing or writing articles and drawing on chalkboards, she can be found, salt in her hair, sand in her toes, on a beach with her golden retrievers. View more articles by .

4 Comments

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  4. Sanilah Ali says:

    Yummy

  5. Colin says:

    In the U.S., what substitutes for “mixed beans”?

    • Yuppiechef says:

      Hi Colin,

      You can really use any beans you like and combine them together. So black beans, broad beans, butter beans, pinto beans. The world is your oyster. If you don’t like beans you can also use chickpeas and lentils. :)

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