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1. Drain the beans and chickpeas and put them into the processor.
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2. Finely grate in the lemon zest, then add a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves).
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3. Blitz until smooth, scraping down the sides of the processor if needed.
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4. Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick.
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5. Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp.
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6. Rip the seeds and stalks out of the peppers, tear each one into bite-sized chunks and put on the griddle pan with the trimmed and halved spring onions and a pinch of salt and pepper, turning when charred.
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7. Put the tomatoes, chilli and half the coriander leaves into the processor.
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8. Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish.
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9. Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese.
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10. Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander.
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11. Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like.
