November 10, 2011
There is no way my husband is satisfied sitting down to a dinner without meat. My Dad is the same- he is even suspicious of minced meat, he likes something he can sink his teeth into.
I'm definitely a meat eater too. I blame my blood type for this, apparently I'm one of the hunters more than one of the gathers, according to a book I read. But I do need to watch my iron intake and levels thanks to an inherited gene, and discovered after participating in a high-protein diet that I quite enjoyed actually, until having to have blood taken to bring my iron levels back down to normal.
So I compromise with a bit of clever cheffing, hidden vegetables in most dishes, and meals where I cut down on the meat content sneakily- thus Lamafels were born.
A typical Falafel is made from ground chickpeas and/or broad beans mixed with delicious spices, shaped into balls then fried to a crunchy golden deliciousness. My Lamafels, are a bit different, but just as delicious- trust me.
This is also a great meal for when you're in a hurry, or can't be bothered going to too much effort to get dinner on the table. Most of it can be cheated with by buying the main components pre-made. Of course I would never do that, and spent hours chopping and preparing despite my temporary handicap of having both arms out of action! :)
This cooks in maybe 2 minutes, 3 tops, and each person can add their own salad and spreads before rolling their Lamafel into a Takeaway style wrap and coming back for more. You can also shape them into patties, but they're just not as cute!
1 200g packet gluten free Falafel Mix
500g minced Lamb
Gluten free Wraps
Tzatziki- Lactose free
Tomatoes- thinly sliced
Cucumber- thinly sliced
1. Make the falafel mix according to the packet instructions.
2. Add in the minced lamb and water, and squish well together with your hands to really mix evenly with no clumps.
3. On one side of a gf wrap, spread a thin layer of meat mixture, stopping about 2cms from edge to allow for folding and wrapping.
4. Heat and oil a flat based frypan. (It helps if you make sure the wrap fits in the frypan before you start) Swirl the oil up the sides of the pan, this mixture really sticks otherwise.
Place the wrap meat-side down in pan and cook for just a minute or so, it really shouldn't take too long at all and you don't want it to turn to sawdust.
Flip the wrap over and heat the other side through as well.
5. Now it's time to work quickly while the wrap is warm and pliable, before it cools down and turns crispy.
Spread with some hummus or tzatziki - or both,I won't judge, and pop on some tomatoes, cucumber and lettuce.
6. Roll the wrap firmly, tucking in the ends so no filling dribbles down your favourite shirt.
Bite into your delicious Lamafel pretending it's full of meat, or just chickpeas, depending on your preference, and enjoy a meal that is prepared in minutes, cooks in minutes, and devoured just as quickly. Yumm...
So Dear Readers, do your meals rely mainly on meat, or are you a veggie lover too?