Light Bites
Middle Eastern
Middle EasternFalafel Wrap
A Middle Eastern wrap stuffed with falafel and salad, from a quick tinned-chickpea version to scratch-made soaked falafel with toum and pickles. The tiers move from shop-bought to hand-shaped and fried.
Vegetarian
Vegan
Dairy-free
Nut-free
Better version
Spiced tinned-chickpea falafel fried fresh, with tahini sauce and pickled onion.
Per serving£2.40
Total cost£4.80
Time30 min
Ingredients for 2
- 2 flatbreads
- salt and pepper , to taste
- For the falafel
- 400 g tinned chickpeas , drained
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp plain flour
- For the sauce
- 3 tbsp tahini
- To serve
- 1 red onion , thinly sliced
- 2 tbsp red wine vinegar
- 1 handful rocket
Method
- Soak the sliced red onion in the vinegar with a pinch of salt to quick-pickle.
- Blitz the chickpeas with the garlic, cumin, coriander, flour and seasoning to a coarse paste, then shape into small patties.
- Shallow fry the patties for 3-4 minutes each side until golden and crisp.
- Loosen the tahini with cold water and a little lemon to a pourable sauce, season.
- Warm the flatbreads, then fill with rocket, falafel, pickled onion and a drizzle of tahini sauce.
- Roll up and serve.
Equipment
The three ways, side by side
Budget
Shop-bought falafel, plain wraps and a quick salad with shop hummus.
Better
Spiced tinned-chickpea falafel fried fresh, with tahini sauce and pickled onion.
Ultimate
Dried-chickpea falafel with herbs, garlicky toum, sumac salad and homemade pickles.
