Lamb/felafel wraps recipe

Photo:Lamb/felafel wraps recipe

The home of Tasty Food Recipes invites you to try Lamb/felafel wraps recipe. Enjoy my collection of delicious food recipes and learn how to make Lamb/felafel wrap.

Satisfying everyone can be a lot easier and fuss-free than many people think. With a few simple tweaks one basic recipe can serve everybody - without war breaking out!

Ingredients (serves 4)
1/4 cup olive oil
250g lamb leg steaks, sliced
1 brown onion, chopped
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon lemon juice
1/4 cup beef stock
200g packet felafel mixture
Wholemeal Lebanese bread rounds, plain yoghurt and lemon wedges, to serve

Salad
3 medium tomatoes, diced
2 Lebanese cucumbers, diced
2 green onions, sliced
1 small green capsicum, diced
1 cup fresh mint leaves
1 cup fresh flat-leaf parsley leaves
1 tablespoon lemon juice
2 tablespoons extra-virgin oil

Method
Heat 1 tablespoon oil in a frying pan over medium heat. Cook lamb, in batches, for 3 to 4 minutes or until browned. Transfer to a bowl. Cover to keep warm. Add onion and garlic to pan. Cook for 3 to 4 minutes or until softened. Add cumin and coriander. Cook, stirring, for 1 minute or until fragrant. Add lamb. Stir to coat. Add lemon juice and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 3 minutes or until thickened.

Make felafel mixture following packet directions. Divide into 6 portions. Shape into patties. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook patties for 4 to 5 minutes each side or until golden. Transfer to a plate lined with paper towel.

Make salad Place tomato, cucumber, onion, capsicum, mint and parsley in a bowl. Add lemon juice and oil. Toss to combine. Serve with lamb, felafels, yoghurt, Lebanese bread and lemon wedges.

Notes
Warm Lebanese bread rounds before serving. For the children: Chop up 1 felafel. Serve with a little meat and salad. Super saver: Use budget beef rump steak instead of lamb and save around $2.00 in total.


Source
Super Food Ideas - September 2010, Page 32
Recipe by Kim Coverdale