Harissa Falafel Wraps with Quick-Pickled Cabbage from The Vegetarian Kitchen by Prue Leith and Peta

Ingredients

• 1 avocado, halved, stoned, peeled and sliced
• 125 ml apple cider vinegar
• 4 soft tortilla wraps
• 2 baby gem lettuces, washed and chopped
• 1 tsp yellow mustard seeds
• ½ tsp black peppercorns
• 1 tbsp caster sugar
• 1 tsp salt
• 50 g quinoa (dry weight)
• 240 g tinned chickpeas, drained
• 1 shallot, thinly sliced
• 200 g red cabbage, thickly sliced
• ½ tsp ground cumin
• ½ tsp ground coriander
• 2 garlic cloves, roughly chopped
• 1 tbsp harissa paste
• a handful of flat-leaf parsley, stems removed
• 1 small onion, roughly chopped
• ½ tsp baking powder
• 1½ tbsp plain flour plus extra for coating
• salt and black pepper to season
• 5 tbsp vegetable oil for frying
• a handful of coriander, stems removed
• ½ tsp white wine vinegar
• 2 tsp lemon juice
• 2 tbsp tahini