Flavourful, soft, perfectly-textured falafel with a crisp outer, you're going to love this vegetarian harissa falafel recipe! The whole wrap is super easy to make and produces an extremely pleasing lunch to rival my favourite local North African restaurant.
First, make the pickling liquor for the cabbage. Combine the apple cider vinegar, sugar, salt, mustard seeds and peppercorns in a small saucepan.
Add 125ml water and bring to the boil. Remove from the heat as soon as it boils.
Put the shallots and cabbage into a clean, heatproof jar.
Pour the hot pickling liquor over it and press the cabbage down to ensure it’s all submerged. Leave it to cool, then seal with a lid and refrigerate it for at least a few hours, ideally overnight.
Make the falafel
Cook the quinoa in a large pan of boiling water for 10 minutes or until the quinoa is tender. Drain and allow it to cool.
Put the chickpeas, onion, garlic, cumin, coriander, baking powder, flour, harissa, fresh parsley and fresh coriander in a food processor.
Blitz until smooth, adding a tablespoon of warm water if it is dry and crumbly. Keep adding warm water, a tablespoon at a time, blitzing between additions, until you have a paste that will hold together (you may need up to 6 tablespoons). (Editor's note: I didn't need to add any water at all.)
Transfer the mixture to a bowl, then add in the quinoa. Stir in.
Season to taste with salt and pepper. Chill in the fridge for at least 1 hour.
Using clean hands, take egg-sized lumps of the falafel mixture into your hands and shape them into patties (the mixture should make around twelve).
Press them together, then roll them gently in flour – they will be fragile, so handle them with care.
Heat the vegetable oil in a heavy-based frying pan over a medium-high heat, then fry the falafels, carefully flipping them over halfway through cooking, until they are golden brown on both sides.
Transfer to a plate lined with kitchen paper to soak up any excess oil.
Make the tahini dressing
Combine all the ingredients with 3 tablespoons of warm water in a small bowl and whisk until smooth. Season to taste.
Assemble the wraps
Spread a generous spoonful of the tahini dressing on each wrap, then divide the lettuce, avocado and falafels between them.
Add some pickled cabbage to each, then drizzle over a little extra tahini dressing. Wrap them up tightly and serve immediately.
The pickled cabbage will keep for up to 10 days covered in the fridge.