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R0039

Falafel Wrap

Dairy-Free, Middle Eastern, Vegan  | Serves: 4

Ingredients

  • 2 cups dried chickpeas, soaked overnight (not canned)
  • 1 onion, roughly chopped
  • 4 cloves garlic
  • 1/2 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp baking soda
  • Salt and pepper
  • Oil for frying
  • 4 pita or flatbreads
  • Tahini sauce and pickled vegetables, to serve

Method

  1. Drain the soaked chickpeas well and pat dry.
  2. Pulse chickpeas, onion, garlic, parsley, and cilantro in a food processor until finely ground but not pureed.
  3. Mix in cumin, coriander, baking soda, salt, and pepper.
  4. Chill the mixture 30 minutes.
  5. Form into small balls or patties.
  6. Fry in 2 inches of hot oil until deep golden brown, about 3-4 minutes.
  7. Drain on paper towels.
  8. Stuff into flatbreads with tahini sauce and pickled vegetables.

Notes

Dried, soaked chickpeas are essential — canned chickpeas are too wet and the falafel will fall apart in the oil.

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