Do the cancan

Use up those tins of chickpeas and lentils for dinner this week

FALAFEL WRAPS

MAKES 6 PREP 15 MINS + CHILLING COOK 20 MINS

1 Put chickpeas, beans, flour, parsley, mint, onion, egg, garlic, spices in food processor. Process until almost smooth. Put mixture in bowl. Chill, covered, at least 1 hour.

2 Using floured hands, roll rounded tbsps falafel mixture into balls.

3 In a deep saucepan, heat oil on high until a few crumbs sizzle when added. Deep-fry falafel in three batches, 5-6 mins each, turning, until golden. Drain on paper towel.

4 Divide baba ganoush, rocket, tomatoes, onion and falafel between bread rounds. Roll up to enclose.

BEETROOT & LENTIL BURGERS 

SERVES 4 PREP 20 MINS + CHILLING COOK 10 MINS

1 Using paper towel, squeeze excess liquid from beetroot. Place in a bowl.

2 Pulse lentils until pulpy. Transfer to the bowl with beetroot. Stir in feta, breadcrumbs, eggs, onion, mint and sumac. Mix well. Season to taste.

3 Shape beetroot mixture into four flattened patties. Chill 15 mins.

4 In a large frying pan, heat oil on medium. Cook patties 4-5 mins each side until golden. Drain on paper towel.

5 Top roll bases with avocado, patties, onion, mayonnaise and lettuce. Top with bun tops and serve with sweet potato fries.

MOROCCAN BAKED EGGS 

SERVES 4 PREP 15 MINS COOK 20 MINS

1 Preheat oven to 200°C.

2 Cook potatoes following packet directions. Cut into 2cm chunks.

3 In an ovenproof frying pan, heat oil on high. Saute potatoes 5-6 mins, until golden. Transfer to a plate. Saute capsicum, onion and garlic 4-5 mins until tender.