Falafel Wraps @young_rebecca
Falafel is a vegetarian’s go-to but that doesn’t mean it needs to be boring! @young_rebecca created this delicious falafel recipe with our Spicy Dukkah for a bit of extra kick on your #MeatFreeMondays
• 1 x 425gm can chickpeas, drained and rinsed well
• 1 cup coriander (or parsley, depending on personal preference)
• 2 tsp minced garlic
• 3 spring onions
• 2 tsp ground cumin
• 2 tsp paprika
• 2 tsp dried coriander (optional)
• Pinch of salt (optional)
• 1 x 45gm packet of Table of Plenty Spicy Dukkah
• 3 - 5 tbsp flour (any works – I used wholegrain spelt)
• Sesame seeds
- After rinsing the chickpeas really well, place them in the food processor (blender will also work, though may require a little more persistence in scraping down the sides).
- Roughly chop the coriander and shallots, and then add to food processor along with the garlic, cumin, paprika and Table of Plenty Spicy Dukkah. Process for a few minutes or until everything is mixed well and there are no chunks of chickpea.
- Add the flour 1 tbsp at a time and mix until the mixture is no longer wet and will hold its shape when rolled into a ball (and also won’t stick to your fingers!).
- Place the mixture in a covered bowl in the fridge for 1 – 2 hours to firm up. Once chilled, roll the mixture into balls that are about the size of a tablespoon. When rolled, lightly press the balls into the sesame seeds on each side (optional, though looks and tastes great when serving). At this stage, lightly press the balls down to form more of a disk shape, rather than a ball.
- In a large fry pan over medium heat, add a small amount of sesame seed oil. Cook each falafel for a few minutes on each side being careful not to burn. They should turn a golden brown colour and be completely warm the whole way through.
- Serve in some iceberg lettuce cups with some finely diced tomato, red onion and coriander. Top with tahini and mashed avocado.