Lunch · Mediterranean
Mediterranean falafel wrap
Crisp baked falafel rolled into a wrap with salad and tahini sauce.
- Serves
- 2
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 servings- 400 g canned chickpeas, drained
- 20 g fresh parsley
- 2 garlic cloves
- 1 tsp ground cumin
- 2 tbsp chickpea flour
- 2 whole wheat tortillas
- 100 g romaine lettuce, chopped
- 150 g cherry tomatoes, diced
- 2 tbsp tahini
- 2 tbsp water
Method
Heat the oven to 200°C (400°F) and line a baking tray.
Blend the chickpeas, parsley, garlic, cumin and chickpea flour into a coarse dough.
Shape into small patties and bake for 20 minutes, flipping halfway, until firm and golden.
Whisk the tahini and water into a pourable sauce.
Warm the tortillas, then fill each with lettuce, tomatoes and falafel.
Drizzle with tahini sauce, wrap tightly and serve.