Cuisine Dairy Free, Diabetes Friendly, High Calcium, High Fiber, Mediterranean, Vegetarians
Servings 6People
Ingredients
400gCan Chickpeas(for felafel)
1pcLarge OnionGrated (for felafel)
1tspGround Coriander(for felafel)
1tspGround Cumin(for felafel)
1Pinch Chilli Powder(for felafel)
1pcClove GarlicCrushed (for felafel)
1/2tspSalt(for felafel)
1/2cupWholemeal Flour to Coat(for felafel)
1TbspOlive Oil(for felafel)
1 1/2cupCooked Chickpeas(for hummus)
3TbspTahini Paste(for hummus)
3pcsCloves GarlicCrushed (for hummus)
3TbspLemon Juice(for hummus)
2TbspWater(for hummus)
6pcsWholemeal Lebanese Bread
6pcsLettuce Leaves
3pcsTomatoesSliced
1/2pcSpanish OnionSliced
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.