Falafel are traditionally made with chickpeas but Mimi has developed this pretty-in-pink version with kidney beans and beetroot. They're lovely to look at but even better to eat. Paired with peppery watercress and cooling tzatziki in a tortilla, you've got tonight's dinner all wrapped up!
Red Kidney Beans
Steve’s Leaves: Baby Watercress
Preheat your oven to 220°C. Peel and grate the beetroot. Pick the mint leaves from their stalks and finely chop (discard the stalks). Remove the root from the spring onion and finely slice. Drain and rinse the kidney beans in a colander under cold running water.
Put the kidney beans in a mixing bowl and break them up with a potato masher (a few left whole is fine). Add the ground coriander, spring onion, grated beetroot and half the mint. Crumble in the feta, add the gram flour and combine evenly.
Shape the mixture into balls, six per person, then squish each one to flatten it slightly. Line a baking tray with some baking paper and lay the falafel out in a single layer. Bake on the top shelf of your oven for 15-20 mins.
Meanwhile, make the tzatziki! Cut the cucumber in half lengthways and scrape out the seeds with a spoon (discard the seeds). Chop into 1cm cubes. Pop in a small bowl and add the remaining mint and the yoghurt. Season with a small pinch of salt and a grind of black pepper and mix together.
Roughly chop the black olives and put them in a large bowl with the watercress. Drizzle over the olive oil (amount specified in ingredient list) and toss together.
Pop a frying pan on medium heat (no oil). Once hot, lay in a tortilla. Fry until lightly toasted, 1-2 mins each side. Remove to a plate and cover with foil to keep warm. Repeat with the other tortillas until you have two each. Take everything to the table so people can build their own wraps. We like to lay out a tortilla, add some salad, pop three falafel on top and finish with tzatziki before rolling up and tucking in. Enjoy!