How To Make A Classic Falafel Wrap

Using raw chickpeas gives these falafels a more balanced and almost ‘nutty’ flavour.

Ingredients

-1 wraps+

Metric

Method

1. 1

   Drain and thoroughly rinse the chickpeas, then pat them dry with a tea towel. Put them into a food processor with the onion, baking powder, cumin, coriander, cayenne pepper, garlic purée, fresh coriander, fresh parsley, and generous pinches of salt and pepper. Process until the ingredients have mostly broken down, but stop before the mix becomes a purée. Test the consistency by shaping a handful into a ball. If it doesn’t hold together, process the mix a little more. You could also try adding breadcrumbs if the mixture is too wet. Place the falafel mixture in the fridge while you carry out the next step.

   
2. 2

   Put 2.5cm (1”) of vegetable oil into a frying pan on a low-medium heat and leave to heat. 

   
3. 3

   Test if the oil is hot by adding a tiny amount of the falafel mixture. If the mixture sizzles, it’s ready. Once the oil is hot, remove the falafel mixture from the fridge and shape it into 15 or so balls. Carefully add the balls to the oil (we use a metal ladle) and fry for 5–7 minutes on each side until brown and crispy. Make sure the falafels aren’t touching (you may need to fry them in 2 or 3 batches).

   
4. 4

   Remove the falafels from the pan and transfer to a plate lined with kitchen paper. Use another piece of kitchen paper to pat each falafel, removing as much oil as possible.

   
5. 5

   To build your falafel wrap, warm a flatbread in a large pan on a medium heat for 1–2 minutes. Spread a spoonful of hummus on the flatbread (we usually then add salad leaves, slices of cucumber and tomato, and a handful of pickled red cabbage). Then place a 3 or 4 falafels on top.

   
6. 6

   Combine all the tahini dressing ingredients in a small bowl with 2 tablespoons of water. If the dressing is too thick simply add more water, then drizzle over the falafels. Finally finish with a squeeze of chilli sauce. Repeat with the rest of the wraps.