Step 1

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

Step 3

START COOKING

Step 5

Drain the beans and chickpeas and put them into the processor.

Step 7

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.

Step 9

Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick.

Step 11

Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp.

Step 13

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.

Step 15

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.

Step 17

Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese.

Step 19

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.

Step 21

Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like.