Courgette Falafel Wraps & Peanut Dip | Abel & Cole
Courgette Falafel Wraps & Peanut Dip
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Prep: 30 mins
Cook: 50 mins
These falafel get an exotic twist from spicy garam masala and a kick of ginger before being cooled with a creamy peanut sauce and wrapped in soft tortilla blankets.
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879 kcal
(per portion)
Ingredients you'll need
  • 2 courgettes
  • 1 red onion
  • 2 garlic cloves
  • 2 tsp garam masala
  • 400g tin of chickpeas
  • 1 lemon
  • A handful of coriander
  • 50g breadcrumbs
  • A thumb of ginger
  • 40g peanut butter
  • 50g tamari
  • 4 tortilla wraps
  • 1 mini romaine lettuce
  • 1 tomato
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Ground black pepper
Step by step this way
  • 1.

    Coarsely grate the courgettes. Place in a sieve with a large pinch of salt and set over a bowl. Squeeze and toss to remove excess water. Set aside. Pick the coriander leaves. Roughly chop the stalks.

  • 2.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and finely chop the onion. Peel and grate or crush one garlic clove. Warm ½ tbsp oil in a frying pan and add the onion. Fry for 5 mins till softened.

  • 3.

    Drain the chickpeas. Rinse. Add to the pan with the garlic and 2 tsp garam masala. Fry for 3 mins. Tip into a food processor. Squeeze the courgettes again. Add them and the breadcrumbs. Zest in the lemon, and all the coriander stalks. Pulse till the mix comes together but isn’t smooth.

  • 4.

    Shape the falafel into ping pong sized balls. Place on a baking tray and brush with ½ tbsp oil. Slide into the oven and cook for 30-40 mins till golden and firm. Place the tortilla wraps in the bottom of the oven for the last few mins of cooking to warm them through.

  • 5.

    Meanwhile make your sauce. Peel and grate the remaining garlic. Peel and grate the ginger. Pop into a bowl. Whisk with the peanut butter, 2 tbsp tamari and the juice from half the lemon.

  • 6.

    Finely shred the lettuce. Chop the tomato into small pieces. Toss together. Pile some salad on to each tortilla wrap. Top with a few falafel balls. Drizzle over the satay sauce. Scatter over the coriander leaves. Squeeze over lemon juice to taste.

  • Tip

    Mash it up
    No processor? Use a masher on your falafel ingredients.

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