Middle Eastern · serves 2

Falafel Wrap

A weekend project that turns into three days of lunches.

45 min A proper cook Vegetarian

Ingredients

  • 1.5 cups dried chickpeas, soaked overnight (NOT canned)
  • 1 onion
  • 6 garlic cloves
  • 1 cup parsley + coriander
  • 1 tsp cumin, 1 tsp coriander powder
  • 2 tbsp besan
  • Rotis or pita
  • Curd + lemon + garlic for sauce
  • Oil to fry

Method

  1. Soaked raw chickpeas only. Canned ones turn to mush and disintegrate in the oil.
  2. Pulse chickpeas, onion, garlic, herbs and spices in a blender until coarse like wet sand — not a paste.
  3. Mix in besan and salt, chill 30 minutes.
  4. Shape into balls, fry on medium till deep brown and crisp.
  5. Sauce: curd, crushed garlic, lemon, salt.
  6. Warm roti, sauce, falafel, sliced onion, tomato, cucumber. Roll tight.

Questions people ask about Falafel Wrap

How long does Falafel Wrap take?

About 45 minutes from starting to sitting down, and it is a proper cook. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chickpeas in Falafel Wrap?

Use canned is fine and saves an hour; rinse them well, the canning liquid tastes metallic.

Can I make Falafel Wrap ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Falafel Wrap vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Falafel Wrap?

Flatbread, and a sharp salad to cut the richness. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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