Felafel Wrap
A middle eastern classic that's easy to whip up at home.
Ingredients
- 400 g Can Chickpeas (for felafel)
- 1 pc Large Onion Grated (for felafel)
- 1 tsp Ground Coriander (for felafel)
- 1 tsp Ground Cumin (for felafel)
- 1 Pinch Chilli Powder (for felafel)
- 1 pc Clove Garlic Crushed (for felafel)
- 1/2 tsp Salt (for felafel)
- 1/2 cup Wholemeal Flour to Coat (for felafel)
- 1 Tbsp Olive Oil (for felafel)
- 1 1/2 cup Cooked Chickpeas (for hummus)
- 3 Tbsp Tahini Paste (for hummus)
- 3 pcs Cloves Garlic Crushed (for hummus)
- 3 Tbsp Lemon Juice (for hummus)
- 2 Tbsp Water (for hummus)
- 6 pcs Wholemeal Lebanese Bread
- 6 pcs Lettuce Leaves
- 3 pcs Tomatoes Sliced
- 1/2 pc Spanish Onion Sliced
Instructions
- To make felafels, place chickpeas in a food processor and process until roughly chopped.
- Place chopped chickpeas in a bowl with remaining felafel ingredients, except oil. Mix well. Form tablespoons of mixture into patties and coat with flour. Heat oil in a frypan and cook patties until golden brown.
- To make hummus, place all hummus ingredients in a food processor and process until smooth.
- Spread hummus on Lebanese bread. Place 3 felafels topped with lettuce, tomato and onion in the centre of the Lebanese bread. Roll up the bread.
NUTRITIONAL INFO
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