The Model Method by Hollie Grant is jam-packed full of simple, wholesome recipes and easy-to-follow exercise plans. Hollie has kindly allowed us to share her Chickpea & Coriander Falafel Wraps with you all and we think it’s a winner!

I love falafels but sometimes find them a little dry. By mashing the falafel ingredients slightly, rather than blitzing them in a food processor, you can avoid this and keep them moist. The sweet chilli sauce is a welcome addition and chickpeas are a source of protein. This recipe is also a source of fibre (corn tortillas contain more fibre than wheat flour tortillas). You can easily make these at home for lunch or dinner and take any leftovers to work the next day. Try making them for your Nourish bowl too (see page 62), in place of the lentil falafel.

Serves 4

For the falafels:

2 x 400g tins of chickpeas, drained and rinsed

10 spring onions, thinly sliced

1 heaped tsp flaxseed meal (ground flaxseeds)

1 fresh red chilli, deseeded and chopped

Small handful of fresh coriander, chopped

1 egg, plus 1 egg yolk

1 tbsp olive oil

Sea salt and freshly ground black pepper

For the sweet chilli sauce:

3 tbsp honey

½ fresh red chilli, finely chopped

To serve:

4 seeded tortilla wraps or corn tortillas

4 tbsp cream cheese

Large handful of rocket

Method
Bring a large saucepan of water to the boil, add the chickpeas and simmer for 10 minutes, then drain and tip them into a large bowl. Add the rest of the falafel ingredients (except the olive oil), season with salt and pepper and, using a potato masher, break the mixture down a little – you don’t want it to be smooth or resemble a paste, you just want it to stick together.

Heat the olive oil in a large frying pan over a medium heat. When hot, scoop up a tablespoonful of mixture, press it together to bind it slightly, then carefully place it in the pan. Press each spoonful down a little to flatten and continue until you have used up all your mixture (you should end up with about 12 small patties). Fry (in batches if necessary) for 5 minutes on one side, and when the bottom of the patties are golden brown flip them over gently using a palette knife or spatula and brown them on the other side. The falafel patties are ready when they are brown on both sides and hot in the middle. Remove them from the pan and transfer them to a plate lined with kitchen paper to soak up any excess oil.

Meanwhile, make the sweet chilli sauce. Put the honey and chilli in a small pan over a low heat and simmer for 3 minutes, stirring often. Pour the sauce into a small ramekin.

Warm the tortillas through in a dry pan over a low heat.

To assemble the wraps, spread a tablespoon of cream cheese over a warm tortilla, add a handful of rocket, some sweet chilli sauce and a few falafel patties. Repeat with the remaining wraps, cream cheese, rocket, chilli sauce and patties. Roll up and enjoy.

Tip:
If you are lactose intolerant, there are various alternatives to the cream cheese available, including soya and oat varieties.

The Model Method (PIATKUS) is now available to buy here