Falafel Wrap

Ingredients

• • 400g canned chickpeas, drained
• • 1 small onion, chopped
• • 3 cloves garlic
• • 2 tbsp parsley
• • 1 tbsp ground cumin
• • 1 tsp ground coriander
• • 2 tbsp plain flour
• • Vegetable oil, for frying
• • 4 flatbreads
• • 3 tbsp tahini
• • 1 tbsp lemon juice
• • 2 tbsp water
• • Lettuce, tomato and cucumber, to serve

Method

1. Blitz the chickpeas, onion, garlic, parsley, cumin and coriander in a food processor until coarsely combined — not a paste.
2. Stir in the flour and shape into small patties.
3. Heat oil in a pan and fry the falafel for 3 minutes per side until golden and crisp.
4. Whisk the tahini, lemon juice and water together to make a pourable sauce.
5. Warm the flatbreads and fill with falafel, salad and tahini sauce.