- We also add a generous amount of garlic puree (you can use cloves, but the puree delivers a more intense flavour), which take these beautiful balls to the next level.
- You can also bake instead of frying for a healthier twist, which we sometimes do.
- Use gluten-free flatbreads to make this recipe gluten-free.
How To Make A Classic Falafel Wrap
How To Make A Classic Falafel Wrap 🥙 Did you know we have a cookbook? 👉 sovegan.co/cookbookPosted by So Vegan on Wednesday, 28 August 2019
How To Make A Classic Falafel WrapRoxy, So Vegan Using raw chickpeas gives these falafels a more balanced and almost 'nutty' flavour. Print This
- 200g / 7oz raw (dry) chickpeas
- 1/2 onion
- 1 tsp baking powder
- 2 tsp cumin powder
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 3 tbsp garlic puree
- handful of fresh parsley
- handful of fresh coriander
- salt & pepper
- vegetable oil
- 4 flatbreads
- mixed salad leaves
- pickled red cabbage
- chilli sauce
For the tahini dressing:
- 2 tbsp tahini
- 1/2 tbsp maple syrup
- 1/2 lemon juice
- 1/2 tsp garlic puree
- Transfer the raw chickpeas to a large bowl and cover with cold water so the water is approximately 2 inches above the chickpeas. Cover with a plate and leave to soak for 8 hours or overnight.
- The next day, drain and thoroughly rinse the chickpeas, then pat them dry with a tea towel. Roughly chop the onion. Add both to a food processor along with the baking powder, cumin, ground coriander, cayenne pepper, garlic puree, fresh coriander, fresh parsley, and generous pinches of salt and pepper. Process until the ingredients have mostly broken down, but stop before the mix becomes a puree. Test the consistency by shaping a handful into a ball. If it doesn’t hold together, then process the mix a little more. You could also try adding breadcrumbs if the mixture is too wet. Place the falafel mixture in the fridge while you carry out the next step.
- Add an inch of vegetable oil to a frying pan on a low – medium heat and leave to heat.
- Test if the oil is hot by adding a tiny amount of the falafel mixture. If the mixture sizzles, it’s ready. Once the oil is hot, remove the falafel mixture from the fridge and shape it into 15 or so balls. Carefully add the balls to the hot oil (we use a metal ladle) and fry for 5-7 minutes on each side until brown and crispy. Make sure the falafels aren’t touching (you may need to fry them in 2 or 3 batches).
- Remove the falafels from the pan and transfer to a plate lined with kitchen paper. Use another piece of kitchen paper to pat each falafel, removing as much oil as possible.
- To build the falafel wrap, warm a flatbread in a large pan on a medium heat for 1-2 minutes, then spread a spoonful of hummus onto the flatbread (we usually then add salad leaves, slices of cucumber and tomato, and a handful of pickled red cabbage. Then place a 3-4 falafels on top.
- Combine all the tahini dressing ingredients in a small bowl with a 2 tbsp of water. If the dressing is too thick simply add more water, then drizzle over the falafels. Finally finish with a squeeze of chilli sauce. Repeat for the remaining wraps.