Falafel Wrap

Name: Falafel Wrap
Total time: 40 min
Yield: 4
Ingredients: 400g dried chickpeas, soaked overnight; 1 onion, quartered; 4 cloves garlic; A large bunch of parsley; 2 tsp ground cumin; 1 tsp baking powder; 4 flatbreads; 3 tbsp tahini; 1 lemon; Tomato, cucumber and red onion, to fill; Oil for frying

Crisp chickpea falafel, salad and tahini sauce rolled into warm flatbread.

40 min · serves 4 · 520 kcal per serving

Ingredients

400g dried chickpeas, soaked overnight
1 onion, quartered
4 cloves garlic
A large bunch of parsley
2 tsp ground cumin
1 tsp baking powder
4 flatbreads
3 tbsp tahini
1 lemon
Tomato, cucumber and red onion, to fill
Oil for frying

Method

Blend the soaked chickpeas with the onion, garlic, parsley and cumin to a coarse paste. Give it about 5 minutes.
Stir through the baking powder and chill the mixture so it holds together. Give it about 20 minutes.
Shape into small patties and fry until deep golden. Give it about 8 minutes.
Loosen the tahini with lemon juice and water to a pourable sauce.
Fill the warm flatbreads with salad, falafel and plenty of sauce.

Free to use. Photo credits are here.