The smashed falafel wraps are a big viral hit at the moment! They are very quick and easy to make and taste delicious. The purists use dried chickpeas but I think tinned chickpeas work just fine. Add lots of green fresh herbs like parsley and mint.
This makes a great filling lunch loaded with green lettuce from our tunnels, tomato, pickles and red onions. The tahini dressing is the perfect dressing.
Enjoy,
Lou x
Ingredients: makes 3 wraps approx
- For the falafel mix:
- 1 can chickpeas, drained
- 1 clove garlic, finely chopped
- 1/4 red onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- handful parsley, chopped
- 6 x mint leaves, chopped
- 1-2 tablespoons hot water
- For the tahini dressing:
- 1/4 cup tahini
- 1 small clove garlic, chopped
- 1 tablespoon lemon juice
- pinch salt
- 1 tablespoon maple syrup or honey
- 1 tablespoon olive oil
- To serve:
- 3 wraps or flat breads
- 1 tomato, sliced
- 1/2 red onion, finely sliced
- 4 pickles, sliced
- 1/2 head lettuce, leaves washed
Method:
Step 1: To a food processor add all the falafel ingredients except the water, blend. Then drizzle in the water until the mix comes together to form a paste. Taste it, and adjust the seasoning if needed.
Step 2: make the tahini dressing, whisk all the ingredients together until smooth.
Step 3: Warm a griddle pan or frying pan on a medium to high heat. Spread the falafel paste onto a wrap evenly, use a spatula or the back of a spoon. Oil the pan, carefully place the warp falafel side down on the grill. cook for a couple of minutes to form a crust. Carefully flip over and toast the other side of the wrap.
Step 4: Slide the wrap onto a plate or board, add lettuce, tomato, onion, pickles, spoon over the tahini dressing, roll, cut in half and serve!
Enjoy 🙂
