Falafel breakfast wrap
It is an easy enough dish to make but needs some preparation time to soak chickpeas overnight
| PREP TIME | 12 h |
|---|---|
| COOK TIME | 21m |
| SERVES | 4 |
For the falafel
200gm dried chickpeas
1 stale bread roll
2 spring onions, finely chopped
1 garlic clove, very finely chopped
1 pinch of baking powder
2 tbsp chopped fresh parsley
2 tbsp chopped fresh coriander
Ground cumin, to taste
Ground cayenne pepper, to taste
Breadcrumbs, as needed
Vegetable oil for frying
For the wraps
150gm yoghurt
1 tbsp lemon juice
4 wholemeal wraps
4 lettuce leaves
½ red onion, finely sliced
¼ cucumber, diced
2 tomatoes, diced
½ handful fresh coriander
1. Soak the chickpeas in water overnight.
2. Soften the roll in a little water. Drain the chickpeas and press any excess water out of the roll. Place both in a blender and blitz to create a fine paste.
3. Stir in the spring onions, garlic, baking powder and herbs and season with cumin, cayenne pepper and salt. If necessary, knead in some breadcrumbs to make the mixture more pliable.
4. Shape the mixture into 12 small balls and fry in hot oil for 5-6 minutes. Pat dry on kitchen paper.
5. For the wraps, mix together the yoghurt and lemon juice and set aside.
6. Dry roast the wraps in a pan for 30 seconds on each side. Top with the lettuce, falafel, onion, cucumber, tomatoes, coriander and the yoghurt mixture and roll up. Serve with tomato salsa.
Tip: If you like your falafel softer, substitute half the amount of chickpeas for broad beans. The starch in the beans also holds the mixture together better.
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