Falafel wrap
Why not freeze a big batch of easy homemade falafel for a speedy lunch option? For added kick, add a spoonful of za’atar or a pinch of chilli powder
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 400g tin of chickpeas , drained and rinsed
- 1small onion , finely chopped
- 2garlic cloves , crushed
- 1tbsp ground coriander
- 1tsp ground cumin
- 25g parsley , leaves and stems roughly chopped
- ½lemon , juiced
- 1tbsp extra-virgin olive oil
- vegetable oil , for frying
- 4large tortilla wraps
- 4tbsp hummus
- ¼Iceberg lettuce , shredded
- 4large salad tomatoes , deseeded and finely diced
- pickles of your choice (we used pickled red onions)
- 4tbsp chilli sauce (we used sriracha)
Instructions
Step 1
Pulse the chickpeas in a food processor with the remaining ingredients until it forms a grainy paste, then season well with salt and stir in the flour.Step 2
Use a tablespoon to scoop out the mixture and shape into balls the size of table tennis balls. Flatten slightly using wet hands and put onto a lined baking tray. Chill in the fridge for 30 mins.Step 3
Cover the base of a frying pan with the oil. Over a medium-high heat, fry the falafel in batches for 4-5 mins, turning halfway, until they’re crisp and golden. Remove with a slotted spoon and drain on kitchen paper.Step 4
Lay out the tortilla wraps and spread over the hummus. Top with the lettuce, tomatoes and pickles before stuffing in the falafel and drizzling over the chilli sauce. Wrap up tightly to serve.