Full ingredients list:
1 small onion, quartered
1 garlic clove
1/2 cup flat-leaf parsley
400g can no-added-salt chickpeas, rinsed, drained
1 tablespoon plain flour
1/2 teaspoon cumin
4 slices wholemeal Lebanese bread, warmed slightly
6 large iceberg lettuce leaves, thinly sliced
2 medium tomatoes, sliced
1 small red onion, thinly sliced
2 cups store-bought tabouli
4 tablespoons reduced-fat hoummos
hot chilli sauce, to serve (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1Blitz onion, garlic and parsley in a small food processor. Add chickpeas, flour and cumin to the processor, and blend until just combined. Season with cracked black pepper. Remove mixture from the processor and knead to combine well. Shape the mixture into 12 small balls.
Step 2Heat 1 tablespoon olive oil in a large non-stick frying pan and set over medium heat. Cook the falafels for 5–10 minutes, shaking the pan occasionally and gently, to brown evenly on all sides.
Step 3Top each piece of Lebanese bread with 3 falafels, lettuce, tomato, onion and tabouli. Spoon over each with a dollop of hoummos, and drizzle with chilli sauce, if desired. Roll up gently. Serve falafel wraps with extra salad and hoummos.
Instead of frying the falafels, you can bake them with no oil for 15 minutes at 180°C.
About this recipe
First published: August 2016