Enjoying a healthier, meat-free alternative is way easier and when it’s as delicious, bright and creamy as these spinach wraps with pea falafel and avo mousse.

SERVES 4 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the pea falafel
2 cups peas, steamed
1 cup pearl barley, cooked
¼ cup cake flour
2 tbsp chopped parsley
1 tsp cumin
½ onion, peeled and chopped
Vegetable oil, to fry
Lemon wedges, to serve
For the avo mousse
1 avocado
¼ cup cream
For the spinach wraps
3 cups cake flour
1½ tsp baking powder
1 tsp salt
¼ cup vegetable oil
100 g spinach
¾ cup milk, warmed

METHOD
For the pea falafel
1. Pulse all the ingredients until combined, but still with a slightly coarse texture. It should hold together when compressed into a ball. Form into balls.
2. Heat the oil and shallow-fry the balls until golden brown.
For the avo mousse
1. Blits together the avocado and cream until smooth and creamy.
For the spinach wraps
1. Mix the flour, baking powder and salt. Add the vegetable oil and mix into a crumbly dough.
2. Blend spinach and milk on high until smooth.
3. Stir the spinach mixture into the dough. If the mixture is too dry, add some water.
4. Knead for 5 minutes, until smooth. Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
5. Flour a rolling pin and a work surface. Divide dough into 8 golfball- sized balls. Roll out each into a thin circle of about 15 cm.
6. Heat a pan over medium heat. Dry-fry wraps for 1 minute a side.
7. Serve with the pea falafel and avo mousse.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Get creative with all the colour veg have to offer and try these meat-free beetroot crêpes with salad lyonnaise.

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