Baked Falafel Wrap
Lunch · Middle Eastern · Ready in 40 min · Serves 4
Crispy baked falafel in a warm flatbread with hummus, pickled turnips, and fresh salad. All the street food flavour without deep-frying.
Per serving
- Calories
- 400
- Protein
- 16 g
- Carbs
- 52 g
- Fat
- 14 g
- Fibre
- 10 g
Vitamins and minerals, % of a day’s needs
- Iron41%
- Vitamin D0%
- B123%
- Zinc32%
- Magnesium31%
- Omega-310%
- Folate31%
- Calcium18%
- Potassium21%
- Vitamin C28%
- Riboflavin11%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 2 tins (400g each) Chickpeas (tinned)
- 30 g Fresh flat-leaf parsley
- 3 Garlic cloves
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 4 large Flatbread
- 150 g Hummus
- 2 medium Tomatoes
- 0.5 medium Cucumber
Method
- 1
Drain chickpeas well and pat dry. Add to a food processor with parsley, garlic, cumin, coriander, salt, and pepper. Pulse until a coarse mixture forms, without over-processing to a paste.
- 2
Scoop heaped tablespoons of the mixture and form into flat patties, about 3cm wide. Place on a lined and oiled tray and brush the tops lightly with oil.
- 3
Preheat the oven to 200°C (400°F / gas mark 6) and bake the falafel for 12 minutes. Flip carefully and bake for another 10 minutes, until golden and crisp on both sides.
- 4
Dice tomatoes and cucumber into small pieces. Season with a pinch of salt and a squeeze of lemon if available.
- 5
Warm the flatbreads in a dry pan for 30 seconds each side, or wrap in foil and warm in the 200°C oven for the last 2 minutes of baking.
- 6
Spread hummus generously on each warm flatbread. Add 3-4 falafel and a handful of the salad, then roll up tightly. Slice in half on the diagonal to serve.
