Falafel Wraps with Hummus, Salad + Garlic Sauce

These are a bit of a ‘cheats’ falafel, as I have used tinned beans and chickpeas. The recipe is very loose, I am not one for measuring exact amounts of chopped herbs and the like. Use it as a guide.

I used brown rice flour, as i made these for my lil sis, who has to have a gluten free diet. She enjoyed the falafels on a plate with a mixed salad, hummus, and garlic sauce. If I had onion lying around, I’d have added a few slices, sprinkled with sumac. Radishes would be a welcome addition, as would some roasted red peppers or a spoonful of tabouli. I make these often, and the ingredients will vary depending on what I have on hand.

Now, these falafels are quite soft. When you are pulsing your beans, be sure not to overdo it. You want some nice chunky bits in there – not a smooth paste. Also, once you have rolled them, you can store them in the fridge for a hour or so to firm them up a little. Put a generous about of oil in your pan, and keep it quite hot. Remember, your beans are already cooked – you just want to brown the outsides. 

Falafel Wraps with Hummus, Salad + Garlic Sauce

Serves about 4. Left over falafels are excellent to take to work the following day!

– 1 tin of chickpeas, drained and rinsed
– 1 tin 5 bean mix, drained and rinsed
– 1 handful coriander leaves and stems, roughly chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground allspice
– 1/2 teaspoon salt
– 1/2 teaspoon harissa
– 1 Tablespoon brown rice flour (or plain flour)

 

Garlic Yoghurt Sauce

– 1/2 cup plain full fat yoghurt
– big pinch salt
– 1 clove garlic, minced

(whisk with a fork to combine)

to serve

– Hummus
– Pita Bread
– slices of Tomato and Cucumber
– Mint leaves
– sprinkle of Sumac

Place the falafel ingredients into a food processor and pulse until you have a coarse mixture. It may not look like it will bind together, but trust me it will when you compress them into patties.

Roll the mixture into walnut sized balls, then flatten a little so you have a patty shape.

Heat a heavy bottomed pan over high heat with a generous splash of oil. Fry the falafels until golden on both sides, sprinkling with a little salt as you go. If the oil gets smokey, make sure you reduce the heat.

Once ready, pile onto a plate and serve alongside the salad, condiments, and pita bread.

Spread the pitas with hummus, pile on the salad and falafels, drizzle with garlic sauce, and finish off with a sprinkle of sumac.

Roll your wrap by folding in the edges first, then rolling from the bottom up. Keep the wrap quite firm, so the ingredients don’t spill out.