Summer is generally the time of year when I lack food inspiration the most. The hot days here in Spain leave me craving only cold food but I soon get fed up with salads. I am the type of person that will discover / re-discover a food and completely over do it. I'll eat it as often as I possibly can and end up not wanting to go near it ever again. I'm slowly but surely learning the error of my ways.
I wanted to create an easy plant based lunch that was tasty, filling and included a good amount of protein to devour on gym days. These vegan wraps filled with spicy falafel and summer salad do the trick wonderfully.
Falafel Ingredients: Makes 12 falafels
- Tin of chickpeas
- 1 tbsp of coconut oil
- 1 tsp of turmeric
- 1/2 tsp of spicy paprika (I'm not a huge fan of spicy food, feel free to up this!)
- Salt & pepper to season
Pop all of the ingredients into a food processor and blitz for a few minutes. Meanwhile heat a drop of coconut oil in a frying pan on a medium to high temperature.
Once the mixture is smooth take about a tablespoons worth and roll into a ball with the palm of your hand. Flatten slightly and place in the frying pan. Repeat this and add all rounds to the frying pan, you may need to cook in batches depending on the size of your pan. After about five minutes flip the falafels, after another five minutes flip again. Continue to do this for about twenty minutes.
These will keep wonderfully in the fridge in an airtight container once cool. I tend to eat these wraps cold in summer.
Grab a wrap and place your salad ingredients inside, I used spinach, red pepper and cherry tomatoes.