Falafel Wraps with Tahini

Ingredients

• For the Falafel
• can chickpeas, drained and rinsed 1 x 400g
• red onion, roughly chopped 1 small
• cloves garlic, peeled 2
• fresh parsley, roughly chopped 30g
• fresh coriander, roughly chopped 30g
• ground cumin 1 tsp
• ground coriander 1 tsp
• smoked paprika ½ tsp
• chickpea flour (or plain flour) 2 tbsp
• baking powder 1 tsp
• salt and black pepper to taste
• vegetable oil, for frying or baking approx. 50-100ml
• For the Tahini Dressing
• tahini 3 tbsp
• lemon juice 2 tbsp
• clove garlic, minced 1
• cold water 2-4 tbsp
• salt to taste
• For the Wraps & Salad
• large wholemeal wraps or flatbreads 4
• mixed salad leaves 100g
• cucumber, thinly sliced ½
• tomato, diced 1 large
• red onion, very thinly sliced ¼

Method

1. Make the falafel mixture: In a food processor, combine the drained chickpeas, red onion, garlic, parsley, coriander, cumin, ground coriander, and smoked paprika. Blitz until coarsely chopped but not a smooth paste.
2. Add the chickpea flour, baking powder, salt, and pepper to the food processor. Pulse a few times until just combined. The mixture should hold together when squeezed.
3. Form the falafel: Take tablespoons of the mixture and shape them into small patties or balls (about 2-3cm in diameter). You should get around 12-16 falafels.
4. Cook the falafel: For frying, heat about 3-4cm of vegetable oil in a deep pan or small saucepan over medium-high heat until a small piece of mixture sizzles immediately. Fry the falafels in batches for 3-4 minutes per side until golden brown and cooked through. Drain on kitchen paper. For baking, preheat oven to 200°C (180°C fan/Gas Mark 6). Lightly coat falafels in oil and bake on a lined baking tray for 20-25 minutes, turning halfway, until golden.
5. Prepare the tahini dressing: While the falafels cook, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt in a small bowl. Gradually add the cold water, 1 tablespoon at a time, whisking until you reach a smooth, drizzly consistency.
6. Warm the wraps: Lightly heat the wraps in a dry frying pan, microwave, or oven for a minute or two until pliable.
7. Assemble the wraps: Lay out the warm wraps. Spread a layer of tahini dressing onto each. Fill with mixed salad leaves, sliced cucumber, diced tomato, sliced red onion, and 3-4 falafels.
8. Fold and serve: Fold the sides of the wrap inwards and then roll up tightly. Serve immediately.