‘rock your world’ falafel wraps

Since going vegan, chickpeas are life. Any food made with chickpeas is heaven. Hummus is stupidly good and just chickpeas.

However, the £££ I’ve spent on falafel in the last 3 months is just not OK so I decided to make my own. I’d been putting this off purely because they sounded fussy and complicated to make. I was wrong. They’re stupidly easy to make, even the less confident cook could whip these up.

They should come with a warning though: you may get obsessed.

 

Ingredients: *all ingredients organic where possible

N.B. adjust according to personal preference on how herby and bold you like your flavours.

1 can of chickpeas drained, rinsed and patted dry in kitchen towel

2 spring onions chopped

2 to 3 big cloves of garlic minced

1 handful of parsley chopped

1 small handful of coriander chopped

2 tbsp sesame seeds (raw)

1 to 2 tsp cumin powder

1 tsp coriander powder

Salt & pepper to taste

1 dash of lemon (add after blending)

1 to 2 tbsp of all purpose flour

A high smoke-point oil (I used sunflower)

1 pack of wholewheat / gluten free / pita / whatever you like wraps

For the kebab-style sauce:

2 heaped tbsp hummus

1 heaped tsp dried dill

1/2 squeezed lemon (or more depending on how you like it)

1 tsp tahini

warm water to thin if needed

For the falafel wrap additional fillings:

Hummus, chilli sauce or lazy chillies, tahini, coriander, parsley, tomatoes, red onion, olives, (feta for the veggies) whatever floats your boat. Falafel tastes good with errrrthang.

 

Recipe:

Prep your falafel ingredients and add to a blender. Blitz that baby up. Taste your mix and add seasoning as desired. Transfer the mix to a bowl and add your dash of lemon. Add flour and mix together, you want a mix that is sticky enough to squish together but not so wet it sticks to your hands.

Get out a chopping board/clean surface. Grab a handful of your falafel mix and roll together in your hands to create a ball, smush (technical term) the ball down on your board and round off.

Heat a non-stick frying pan with some oil and add  your falafels. They need 3 or 4 minutes on each side until golden. (keep the pan handy, you’ll need it later)

While your falafel cool (they’ll crumble less when cooled slightly) make your kebab-style sauce. Mix all the ingredients together and thin with water if needed.

Time to wrap it up! I added hummus, tahini and lazy chillies as the base followed by red onion and tomatoes, two falafels on top and covered in the kebab-style sauce and more parsley and coriander. Once wrapped up, making sure you tuck your bottoms and edges in – pop the wrap back in your pan and quickly toast on either side.

Slice up, plate up & enjoy! (I had mine with a little pot of kebab-style dipping sauce on the side, just because..)

HIT ME UP ON SOCIAL if you make these bad boys: @thebeautbrief or @elisemcj 

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