Picnic Perfection

COOKING THEMhealthyThe Cooking them Healthy girls, Georgie Soskin and Jo Saunders, have six children under seven between them FALAFEL WRAPS and are passionate about Makes: 15 falafels providing simple, delicious Ingredients and nutritious recipes for • • 225g drained tinned chickpeas 1 clove garlic those with busy family lives • ½ a red onion (we use red as they are sweeter) • 1 tsp cumin • 1 tsp coriander • ¼-½ tsp chilli powder or cayenne pepper These baked falafel provide the perfect (depending how much heat your family likes) picnic fare and everyone can have fun helping themselves, creating their favourite • • • ¼ tsp turmeric 2 tbsp spelt flour (or gluten-free flour as required) a large handful of mixed fresh parsley and coriander flavour combinations. They also work • salt and pepper to season brilliantly served on their own with dips, or • approx 20g sesame seeds as a speedy lunch option. Falafel are packed with protein, fibre and calcium from the chickpeas, as well as immune- and Instructions 1. Preheat the oven to 190C. 2. Drain and rinse the chickpeas and blitz them in digestion-supporting herbs and spices such a blender to a paste. Add the spices, onion, garlic, as turmeric, cumin, garlic and coriander. flour, seasoning and pulse to combine. Don’t blitz for We have paired them with two delicious too long as you want to retain some texture. Stir in dressings: sweet tahini and fragrant harissa. We love to wrap them on a bed the fresh herbs. 3. Next, roll the herby chickpea mixture into balls and coat them in sesame seeds of pickled beetroot and top them with 4. Place the falafel balls on a lined baking sheet and fresh coriander, sliced avocado and ribbons into the oven for 5-6 minutes. Turn and cook for of carrot and cucumber. Then just drizzle another 5-6 minutes until they have taken on a little and enjoy! bit of colour. 5. Serve with a wrap or pitta pocket, sliced vegetables of your choice and our delicious dressings.

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Baked falafel wraps with tahini and harissa dressing

TAHINI DIP

Ingredients • ½ red pepper (pre-roasted chargrilled in a jar work well, too) • 80g peppadew peppers available in most supermarkets • 1 chilli - check the heat on the tip of your tongue. (If this is for young children I would advise using half) • 1 clove garlic • 1 tsp caraway seeds • 2 tsp cumin • 2 tsp tomato puree • 4 tbsp olive oil • 1 tsp smoked paprika

Instructions 1. Place all the ingredients except the olive oil into a small blender, or use a stick blender to blitz all until pureed. 2. Add the olive oil to help thicken and emulsify the dressing. This dip keeps brilliantly in the fridge.

HARISSA DRESSING

Ingredients • 2 cloves garlic, grated or pasted • 2 tbsp tahini paste • 1 tbsp lemon juice • 2 tbsp olive oil • ½ tbsp water • a drizzle of honey to sweeten, to taste

Instructions Combine all the ingredients and add the water to loosen (the colour will lighten considerably on adding the water).