Harissa Falafel Recipe

Ingredients

• 125 mlapple cider vinegar
• 1 tbspwhite caster sugar
• 1 tspsalt
• 1 tspyellow mustard seeds
• 1/2black peppercorns
• 1shallot, thinly sliced
• 200 gred cabbage, thickly sliced
• 50 gquinoa, dry weight
• 240 gcanned chickpeas, drained
• 1 tbspharissa paste
• 2 clovesgarlic, roughly chopped
• 1/2 tspground coriander
• 1/2 tspground cumin
• 1 1/2 tbspplain flour, plus extra for coating
• 1/2 tspbaking powder
• 1 smallonion, roughly chopped
• 1 handfulflat-leaf parsley, stems removed
• 1 handfulfresh coriander, stems removed
• 5 tbspvegetable oil, for frying
• pinchsalt and black pepper, to season
• 2 tbsptahini
• 2 tsplemon juice
• 1/2 tspwhite wine vinegar
• 4flour tortillas
• 2baby gem lettuces, washed and chopped
• 1avocado, halved, stoned, peeled and sliced

Instructions

1. 1

   Make the pickling liquor

   Combine the apple cider vinegar, sugar, salt, mustard seeds and peppercorns in a small saucepan. Add 125 ml water and bring to the boil, then take the pan off the heat as soon as it boils.

2. 2

   Pickle the cabbage

   Place the shallot and cabbage in a clean, heatproof jar. Pour over the hot pickling liquor and press the vegetables down so they are submerged. Leave to cool, then seal and refrigerate for at least a few hours, ideally overnight.

3. 3

   Cook the quinoa

   Cook the quinoa in a large pan of boiling water for 10 minutes, or until tender. Drain it and leave to cool.

4. 4

   Blend the falafel

   Put the chickpeas, onion, garlic, cumin, ground coriander, baking powder, flour, harissa, parsley and fresh coriander in a food processor. Blitz until smooth. If the mixture is dry and crumbly, add warm water a tablespoon at a time, blitzing between additions, until it forms a paste that holds together; you may need up to 6 tablespoons.

5. 5

   Mix and chill

   Transfer the mixture to a bowl and stir in the cooked quinoa. Season with salt and pepper to taste, then chill in the fridge for at least 1 hour.

6. 6

   Shape the patties

   With clean hands, take egg-sized portions of the mixture and shape them into patties; it should make around twelve. Press each one together, then gently roll it in flour, handling the fragile patties carefully.

7. 7

   Fry the falafel

   Heat the vegetable oil in a heavy-based frying pan over a medium-high heat. Fry the patties until golden brown on both sides, carefully flipping them halfway through. Transfer them to a plate lined with kitchen paper to absorb excess oil.

8. 8

   Whisk the dressing

   Combine the tahini, lemon juice and white wine vinegar with 3 tablespoons warm water in a small bowl. Whisk until smooth and season to taste.

9. 9

   Assemble the wraps

   Spread a generous spoonful of tahini dressing on each tortilla. Divide the lettuce, avocado and falafel between them, then add some pickled cabbage and drizzle with a little more dressing. Wrap tightly and serve straight away.

What are harissa falafel wraps?

Falafel are seasoned chickpea patties associated with cuisines across the Middle East and North Africa. In this wrap, harissa brings chilli warmth, while herbs and spices add freshness and depth.

Quinoa is folded into the falafel mixture, and the patties are served with pickled cabbage, lettuce, avocado and tahini dressing. The mix of crisp, creamy and tangy components makes each wrap feel complete.

Nutrition and macros by portion

The nutrition label shows one serving as written: 586 calories, 14g protein, 61g carbs, 34g fat.

The chickpeas, quinoa and tortillas contribute most of the carbohydrates, while frying oil, tahini and avocado provide much of the fat. Chickpeas, quinoa and tahini also contribute protein. Serve with extra lettuce or other salad vegetables for a fresh contrast alongside the filling wrap.

The quick-pickled cabbage

Pickling liquor: Heating the vinegar, sugar, salt and spices dissolves the sugar and draws their flavours into the liquid. Pour it over the cabbage and shallot while hot, then press the vegetables beneath the surface.

Time: The cabbage needs at least a few hours in the fridge to take on the sharp, sweet seasoning; overnight is ideal. Make it ahead so it is ready when the falafel are cooked.

Getting the falafel mixture right

Texture: Blitz the chickpeas with the onion, garlic, herbs and seasonings until smooth, then add the cooled quinoa. The mixture should hold together when pressed rather than crumble apart.

Water: Add warm water gradually only if the mixture is dry and crumbly. The recipe notes that it may take up to 6 tablespoons, but you may find the mixture binds without any.

Shaping and frying

Shaping: Form the mixture into roughly twelve egg-sized patties and press each one together before coating it lightly in flour. Handle them gently, as they are fragile before cooking.

Browning: Use a heavy-based pan over a medium-high heat and turn the patties carefully halfway through. Fry until golden on both sides, then set them on kitchen paper to drain.

Why the quinoa and herbs matter

Quinoa: Cooking it separately and letting it cool before stirring it into the falafel helps keep the mixture cohesive. Tender grains also give the patties a pleasing contrast to their crisp coating.

Herbs: Parsley and fresh coriander bring a lively, fresh flavour alongside the cumin, ground coriander and harissa. Remove the herb stems as directed before blending.

Putting the wraps together

Layers: Spread dressing over each tortilla before adding the lettuce, avocado and falafel. Finish with the pickled cabbage and another drizzle of dressing so the tangy and creamy elements reach across the filling.

Serving: Wrap them tightly and serve immediately, while the patties are still warm and crisp. The pickled cabbage and dressing can be prepared ahead to make the final assembly quicker.

Recipe notes & tips

• Cool the cooked quinoa before mixing it into the falafel mixture.
• Add warm water a tablespoon at a time only if the mixture is too dry to hold together.
• Chill the falafel mixture for at least 1 hour before shaping.
• Use a light coating of flour and handle the patties gently.
• Turn the patties carefully halfway through frying to help them brown on both sides.
• Prepare the pickled cabbage ahead of time, ideally the night before.

Variations

• Adjust the heat: Use more or less harissa to suit your preference.
• Add cucumber: Include sliced cucumber in the wrap for extra crunch.
• Try a different salad leaf: Swap the baby gem for another crisp lettuce.
• Use wholemeal tortillas: Choose wholemeal wraps instead of plain flour tortillas.
• Make it herb-forward: Add extra parsley or fresh coriander to the falafel mixture.

Common mistakes to avoid

• Adding too much water: The mixture can become difficult to shape; add it a tablespoon at a time and stop once the paste holds together.
• Skipping the chilling: The mixture may be more fragile to handle; chill it for at least 1 hour before shaping.
• Making loose patties: They can break apart during frying; press each portion together firmly before coating.
• Using too much flour: A heavy coating can mask the falafel texture; roll each patty gently in just enough to coat it.
• Turning too soon: The patties may not be browned enough to handle; let them cook until golden before flipping carefully.
• Leaving the cabbage uncovered by liquor: Some pieces may not pickle evenly; press the vegetables down until submerged.

How to store

Store leftover falafel, pickled cabbage and dressing separately in covered containers in the fridge; use the cooked falafel within 2–3 days. Reheat the falafel in a frying pan or oven until hot, then assemble the wraps just before serving. Keep assembled wraps for as little time as possible so the tortillas do not become soggy.

Frequently asked questions