Falafel burrito with salsa and guacamole

Method

• Step 1

  Defrost the broad beans and drain the chickpeas. Put them into a food processor. Zest the lemon and add, along with a pinch of salt and pepper, the harissa, flour and coriander stalks (reserve the leaves for later). Blitz until smooth.

• Step 2

  Scrape the mixture out of the bowl and use clean, wet hands to divide and shape it into 8 falafel patties about 1.5 centimetres thick.

• Step 3

  Shallow fry the falafels until golden brown. Remove and allow to cool to room temperature before cutting them into 1 centimetre slices. Reserve for later.

• Step 4

  Finely chop the spring onions and place into a bowl. Now chop the tomato and coriander leaves and add them as well. Then add the garlic, chilli, mango and lime juice and zest. Add the pomegranate seeds and oil, then season with salt and pepper. This is now the salsa for the burritos.

• Step 5

  Warm the tortillas and divide the falafels between each, add 2 little gem leaves to each and scatter over some salsa. Spoon a little guacamole on each and roll up. Serve with sour cream.