Falafel Wrap

Ingredients

• 200 g dried chickpeas
• 1 old roll
• 2 Spring Onions
• 1 Garlic clove
• 1 tsp Baking powder
• 2 tbsp freshly chopped parsley
• 2 tbsp freshly chopped coriander
• Cumin
• Salt
• Cayenne pepper
• breadcrumbs (as needed)
• vegetable oil (for frying)
• 0.25 Cucumber
• 4 lettuce leaves
• 150 g yogurt
• 1 tbsp Lemon Juice
• 0.5 Red Onion
• 0.5 handful fresh coriander
• 2 Tomatoes
• 4 wraps (ready-made, e.g., whole wheat)

Instructions

1. 1.

   Soak chickpeas overnight in plenty of water. Next day soak the roll in a little water. Drain the chickpeas and blend with the squeezed roll in a blender until a fine paste forms.

2. 2.

   Wash spring onions, shake dry and finely chop. Peel garlic and finely chop as well. Mix spring onions, garlic, baking powder and herbs into the chickpea paste. Season with cumin, salt and cayenne pepper. Knead in breadcrumbs if needed until the dough is easily moldable. Then shape about 12 small balls with damp hands.

3. 3.

   Fry the balls in a pot of hot oil (about 175 °C) for 5‑6 minutes until golden brown. Drain on kitchen paper. Alternatively bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20‑25 minutes until golden.

4. 4.

   Wash cucumber and dice it small. Wash, trim and shake lettuce dry. Whisk yogurt with lemon juice. Peel onion, halve and slice thinly. Wash coriander and shake dry. Wash tomatoes, remove stems and dice small.

5. 5.

   Heat a pan and toast the wrap for about 30 seconds. Fill with salad, falafel balls, onion, cucumber, tomato, coriander and a drizzle of yogurt, then roll up.