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Spicy falafel wraps

Name: Spicy falafel wraps
Prep time: 75 min
Cook time: 30 min
Total time: 105 min
Yield: 4 wraps
Ingredients: 2 tablespoons vegetable oil; 1 onion, finely chopped; 1 garlic clove, finely chopped; 400g canned chickpeas, rinsed, drained; 1 teaspoon each ground cumin and coriander; 2 tablespoons chopped coriander leaves; 1 egg yolk; 1/2 cup (75g) plain flour; Lebanese bread or tortillas, lettuce, sliced tomato, cucumber, natural yoghurt and sweet chilli sauce (optional), to serve

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1h 15m

30m

4 wraps

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It's surprisingly easy to make classic Lebanese falafel wraps at home.

2 tablespoons vegetable oil
1 onion, finely chopped
1 garlic clove, finely chopped
400g canned chickpeas, rinsed, drained
1 teaspoon each ground cumin and coriander
2 tablespoons chopped coriander leaves
1 egg yolk
1/2 cup (75g) plain flour
Lebanese bread or tortillas, lettuce, sliced tomato, cucumber, natural yoghurt and sweet chilli sauce (optional), to serve

Method

1.

Heat 1 tablespoon oil in a pan over medium heat. Cook onion and garlic, stirring, for 2-3 minutes until beginning to soften. Place in a processor and whiz to a smooth paste with chickpeas, spices, coriander, egg yolk, salt and pepper.
2.

Use floured hands to make twelve 5cm-diameter patties, then dust in flour on a plate. Chill for 30 minutes.
3.

Heat remaining 1 tablespoon oil in a non-stick frypan over medium-high heat. Fry felafel for 1-2 minutes each side until golden. Cool. Place 3 felafel in each wrap with salad, yoghurt, and chilli sauce if desired.