Step 1

Combine the lamb, onion, egg, allspice, cumin and cinnamon in a medium bowl. Season. Divide into 16 portions and roll into oval shapes. Place in the fridge for 30 mins to chill.

Step 2

Meanwhile, to make the beetroot tabouli, cook the beans in a saucepan of boiling water for 2 mins or until heated through. Refresh under cold running water. Place in a bowl with the beetroot, mint, parsley and pine nuts. Drizzle with lemon juice and oil and toss to combine. Sprinkle with lemon zest.

Step 3

Heat the oil in a large frying pan over medium heat. Cook the koftas, turning, for 6-8 mins or until golden brown and cooked through.

Step 4

Prepare wraps following packet directions and place on serving plates. Top with tabouli and koftas to serve.