Falafel and hummus wraps
Serves 2
Whole wheat wraps filled with
falafel (Middle Eastern chickpea fritters), creamy hummus, and a
selection of diced Mediterranean salad vegetables.
Half quantity Falafel recipe
4 tablespoons hummus (homemade or store-bought)
2 whole wheat flatbreads
3 tablespoons extra virgin olive oil (for cooking falafel)
2 teaspoons chili sauce — optional (we use harissa or sriracha)
4 tablespoons finely chopped fresh parsley
2 tomatoes — diced
½ cup peeled, deseeded and diced cucumber
¼ red onion — finely diced
1 teaspoon extra virgin olive oil
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
HEAT 3 tablespoons of olive oil in a
large frying pan over medium heat. FORM golf ball-size spoonfuls of
the falafel mixture (about 1 heaped tablespoon each to make 8-10
patties) and flatten slightly with the palm of your hand (wet your
hands first to help prevent sticking). FRY the patties for 5 minutes
on each side until crisp and golden. WHILE the falafel cook, mix
together the parsley, tomatoes, cucumber, red onion, olive oil,
lemon juice, salt and pepper in a bowl until well combined. PREHEAT
the oven broiler and place a baking tray 6-inches underneath to
preheat. SPREAD 2 tablespoons of hummus in a horizontal line across
the middle of each flatbread. ARRANGE equal amounts of the chopped
salad on top. PLACE 4-5 falafel patties on top of each, and drizzle
with chili sauce if using. ROLL up the flatbreads tightly and place
on the preheated baking tray (seal-side-down) under the oven broiler
for around 1½ minutes until crisp. CUT each in half to serve.
© MediterrAsian.com