Crispy Falafel Wrap
Medium
50mins
4
Vegan
Crispy Falafel Wrap
Rated 5.0 stars by 2 users
Servings
12–14 falafels
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
- 1 can tinned chickpeas, drained and patted dry
- 1/3 cup of flour
- ½ bunch of parsley
- 1 garlic clove
- 1/2 tsp Gewürzhaus Cumin, ground
- 2 tbsp Gewürzhaus Smoky Almond Dukkah
- 4 tbsp extra virgin olive oil, plus extra to serve
- Good quality cooking salt, to season
- 1 ½ cups rice bran oil
- 3 tomatoes, diced
- 1 Lebanese cucumber, diced
- ½ cup mint, chopped
- ½ cup parsley, chopped
- Juice of 1 lemon
- Salt and pepper to taste
- 4 medium pita bread
- 1 tub (200g) of hummus (see our recipe to make your own)
- Lemons wedges to serve
For the falafels
For the pita sandwich
Directions
- Place the drained chickpeas, flour, parsley, garlic, spices, salt and 2 tablespoons olive oil into a blender. Blend until a smooth paste forms. Add a little water if the mixture is too dry and crumbly.
- To roll your falafel, have a bowl of water near to keep your hands wet. Take approximately 1 heaped tablespoon of falafel mix in your hands and roll into balls. Place them on a tray.
- Heat the rice bran oil in a saucepan over medium-high heat, shallow fry the falafel until golden and crunchy, alternatively, oven bake at 220°C until golden brown for approximately 30 mins.
- To make the salad, place the tomatoes, cucumber and herbs into a bowl and dress with lemon juice and remaining 2 tablespoons of olive oil. Season with salt and pepper just before serving.
- To serve, gently warm your pita bread in the toaster or oven at 180°C for 3 minutes until soft but not crunchy. Top your pita with hummus, salad and falafels. Drizzle with olive oil and a squeeze of lemon juice.
Recipe Note
*GF bread/flour can be used
