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Falafel wraps
These tasty veggie Falafel wraps can be easily adapted for vegans by swapping the plain yoghurt for a dairy-free alternative. Packed with crunchy veg, they are a healthy choice for lunch or a light dinner.
Ingredients
For the falafel
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1 tsp sweet smoked paprika
- 1 red chilli, finely chopped
- 2 tbsp finely chopped coriander (leaves and stalks)
- 1 tbsp gram flour
- 400g can chickpeas, drained
- 1 tbsp olive oil
- salt and freshly ground black pepper
To serve
- 8 tbsp plain yoghurt
- 1 lemon, juice only
- 1 tbsp harissa paste
- 4 large tortilla wraps or flatbreads
- ½ cucumber, thinly shredded with a julienne peeler
- 1 carrot, thinly shredded with a julienne peeler
- 2 large gherkins, thinly sliced
- 1 Baby Gem lettuce, shredded
Method for Falafel wraps
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Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
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To make the falafel, put all the falafel ingredients in a food processor. Season and blend until fairly smooth. Divide the mixture into 12 balls or patties (using wet hands so that they don’t stick). Spread the falafels over the prepared tray and bake for 12–15 minutes, or until golden-brown and crisp.
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To assemble the wraps, mix together the yoghurt, lemon juice and harissa in a small bowl.
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Warm the wraps in a large pan over a medium heat for 1–2 minutes, then spread a large spoonful of yoghurt mixture onto the wraps. Divide the cucumber, carrot, gherkins and lettuce between the wraps and top each with three falafels. Wrap up and serve.
Falafel wraps