METHOD

Step 1: To make the pickling liquor for the cabbage, combine the apple cider vinegar, sugar, salt, mustard seeds and peppercorns in a small saucepan with 125ml water and bring to the boil. Remove from the heat as soon as it boils. Put the shallot and cabbage into a clean, heatproof jar, then pour the hot pickling liquor over it and press the cabbage down to ensure it’s all submerged. Leave it to cool, then seal with a lid and refrigerate it for at least a few hours, ideally overnight. The pickled cabbage will keep for up to 10 days, covered, in the fridge.

Step 2: To make the falafel, cook the quinoa in a large pan of boiling water for 10 minutes or until the quinoa is tender. Drain and allow it to cool.

Step 3: Put the chickpeas, harissa paste, garlic, spices, flour, baking powder, onion and herbs in a food processor and blitz until smooth, adding a tablespoon of warm water if it is dry and crumbly. Keep adding warm water, a tablespoon at a time, blitzing between additions, until you have a paste that will hold together (you may need up to 6 tablespoons).

Step 4: Transfer the mixture to a bowl, then stir in the quinoa, season to taste with salt and black pepper, and chill in the fridge for at least 1 hour.

Step 5: To make the tahini dressing, combine all the ingredients with 3 tablespoons of warm water in a small bowl and whisk until smooth. Season to taste.

Step 6: Using clean hands, take egg-sized lumps of the falafel mixture into your hands and shape them into patties (the mixture should make around 12). Press them together, then roll them gently in flour – they will be fragile, so handle with care.

Step 7: Heat the vegetable oil in a heavy-based non-stick frying pan over a medium high heat, then fry the falafel in batches, carefully flipping them over halfway through cooking, until they are golden brown on both sides, about 5 minutes. Transfer to a plate lined with kitchen paper to soak up any excess oil.

Step 8: To assemble the wraps, spread a generous spoonful of the tahini dressing on each wrap, then divide the lettuce, avocado and falafel between them. Add some pickled cabbage to each, then drizzle over a little extra tahini dressing. Wrap them up tightly and serve immediately.

The Vegetarian Kitchen by Prue Leith and Peta Leith (£25, Bluebird) is out now

Harissa falafel wrap recipe: ditch your daily sandwich for this vegetarian dream