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Falafel wrap

• Linzi Pucino

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Serves 4 (3 falafels each)

Easy

Prep: 15 mins

Cook: 10 mins

plus chilling

A star rating of 4 out of 5.2 ratingsRate

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Why not freeze a big batch of easy homemade falafel for a speedy lunch option? For added kick, add a spoonful of za’atar or a pinch of chilli powder

Vegan

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Try our recipe for falafel wraps, then try our smashed falafel platter with pink pickled onions, homemade falafel and cucumber kefir and falafel salad. Now try our favourite Middle Eastern meze recipes.

Falafel wrap: chef's tips

• You could also brush the falafel with oil and bake in a hot oven until they form a golden crust
• You can soak dried chickpeas the night before, if you like, but tinned ones are just as tasty and more convenient
• Don’t fancy a wrap? Simply add more salad and spoon the falafels on top, or serve with rice and plenty of chilli sauce

How to store falafel wraps

• Any leftovers can be stored in plastic containers in the fridge for two days but they won’t be as crispy as when they’re freshly made – for best results, reheat in an air-fryer
• You can make the falafels a day in advance and store in the fridge, covered, before bringing to room temperature and frying
• You could also freeze them for up to one month before cooking

Falafel wrap recipe

Ingredients

Nutrition

FALAFELS

• 400g tin of chickpeas

  drained and rinsed

• 1 small onion

  finely chopped

• 2 garlic cloves

  crushed

• 1 tbsp ground coriander

• 1 tsp ground cumin

• 25g parsley

  leaves and stems roughly chopped

• ½ lemon

  juiced

• 1 tbsp extra-virgin olive oil

• vegetable oil

  for frying

TO ASSEMBLE

• 4 large tortilla wraps

• 4 tbsp hummus

• ¼ Iceberg lettuce

  shredded

• 4 large salad tomatoes

  deseeded and finely diced

• pickles of your choice

  (we used pickled red onions)

• 4 tbsp chilli sauce

  (we used sriracha)

Nutrition: per serving

• kcal551
• fat28.9g
• saturates3g
• carbs53.4g
• sugars10.2g
• fibre10.6g
• protein13.8g
• salt2.7g

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Method

• step 1

  Pulse the chickpeas in a food processor with the remaining ingredients until it forms a grainy paste, then season well with salt and stir in the flour.

• step 2

  Use a tablespoon to scoop out the mixture and shape into balls the size of table tennis balls. Flatten slightly using wet hands and put onto a lined baking tray. Chill in the fridge for 30 mins.

• step 3

  Cover the base of a frying pan with the oil. Over a medium-high heat, fry the falafel in batches for 4-5 mins, turning halfway, until they’re crisp and golden. Remove with a slotted spoon and drain on kitchen paper.

• step 4

  Lay out the tortilla wraps and spread over the hummus. Top with the lettuce, tomatoes and pickles before stuffing in the falafel and drizzling over the chilli sauce. Wrap up tightly to serve.

Now try more vegan meal ideas.

Authors

Linzi Pucino

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A star rating of 4 out of 5.2 ratings

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