Beetroot falafel wraps - Better Homes & Gardens Australia

Ingredients

• 2 x 400g cans chickpeas, rinsed, drained
• 2 small cooked and peeled beetroot
• 1 small red onion, roughly chopped
• 2 garlic cloves, peeled
• 2 tsp cumin
• 1 cup firmly packed flat-leaf parsley leaves
• 1 Tbsp lemon juice, plus lemon wedges, to serve
• Sea-salt flakes and freshly ground black pepper, to season
• 2 Tbsp plain flour
• 1 Tbsp sesame seeds
• 1 cup Greek-style yoghurt
• 2 Tbsp tahini
• Vegetable oil, for shallow-frying
• 4 spinach and herb wraps
• Sliced avocado, red chilli, to serve
• 1 red onion, thinly sliced
• 1/3 cup apple cider vinegar
• 2 Tbsp caster sugar
• 1 Tbsp water
• 200g red cabbage, shredded
• 1 tsp fennel seeds
• 2 Tbsp chopped coriander, plus leaves to serve
• 1 Tbsp extra virgin olive oil