Felafel Wrap 

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A middle eastern classic that's easy to whip up at home.

Ingredients:

400 g can chickpeas (for felafel)

1 large onion, grated (for felafel)

1 tsp ground coriander (for felafel)

1 tsp ground cumin (for felafel)

1 pinch chilli powder (for felafel)

1 clove garlic, crushed (for felafel)

1/2 tsp salt (for felafel)

1/2 cup wholemeal flour to coat (for felafel)

1 Tbsp olive oil (for felafel)

1 1/2 cup cooked chickpeas (for hummus)

3 Tbsp tahini paste (for hummus)

3 cloves garlic, crushed (for hummus)

3 Tbsp lemon juice (for hummus)

2 Tbsp water (for hummus)

6 wholemeal Lebanese bread

6 lettuce leaves

3 tomatoes, sliced

1/2 Spanish onion, sliced

Directions:

To make felafels, place chickpeas in a food processor and process until roughly chopped.

Place chopped chickpeas in a bowl with remaining felafel ingredients, except oil. Mix well. Form tablespoons of mixture into patties and coat with flour. Heat oil in a frypan and cook patties until golden brown.

To make hummus, place all hummus ingredients in a food processor and process until smooth.

Spread hummus on Lebanese bread. Place 3 felafels topped with lettuce, tomato and onion in the centre of the Lebanese bread. Roll up the bread.

Author:

©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company

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