Falafel Wrap-style

Ingredients

Falafel (makes 12, serves 2 generously)

• 1 tin (400 g) chickpeas, drained and patted VERY dry
• 1 small onion, finely chopped
• 3 garlic cloves, crushed
• 1 handful fresh parsley, chopped
• 1 handful fresh coriander, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp bicarbonate of soda
• 1 tbsp plain flour
• 1 tsp salt
• ½ tsp black pepper
• Sunflower oil, for shallow frying

Tahini sauce

• 4 tbsp tahini
• 2 tbsp lemon juice
• 1 garlic clove, crushed
• 3–4 tbsp cold water
• ½ tsp salt

Pickled red cabbage (quick pickle)

• ¼ red cabbage, finely shredded
• 2 tbsp red wine vinegar
• 1 tsp sugar
• Pinch of salt

To assemble

• 2 large flatbreads (lavash or large tortillas)
• Shredded iceberg lettuce
• 2 tomatoes, diced
• ½ cucumber, diced
• Sriracha or chilli sauce, to drizzle

Method

1. Pickle the cabbage first. Toss shredded cabbage with vinegar, sugar and salt. Massage for 1 minute. Rest at least 20 minutes (longer is better).
2. Make the falafel. Blitz chickpeas, onion, garlic, herbs, spices, bicarb, flour, salt and pepper in a food processor until you get a coarse paste (don’t over-blitz — you want texture, not hummus). Rest 15 minutes in the fridge.
3. Shape. Roll into 12 golf-ball-sized balls, then flatten slightly into patties.
4. Fry. Heat 1cm oil in a frying pan to 170°C. Fry falafel in batches for 2–3 minutes per side until deep golden and crisp. Drain on kitchen paper.
5. Make the tahini. Whisk tahini, lemon juice, garlic, salt and 3 tbsp water until smooth. Add more water if it’s too thick — it should be pourable.
6. Warm the flatbreads. Griddle for 30 seconds per side.
7. Assemble. Spread tahini across the flatbread. Pile falafel down the middle. Top with pickled cabbage, lettuce, tomato and cucumber. Drizzle with chilli sauce.
8. Wrap tightly, tucking the sides. Cut in half and serve.

Tips

• The chickpeas MUST be properly dried — pat them with kitchen paper and let them air-dry for 10 minutes. Wet falafel fall apart in the oil.
• Don’t over-process the mixture — you want a coarse, textured paste, not a smooth hummus.
• The bicarb is what gives the falafel that characteristic crispy outside, fluffy inside. Don’t skip it.
• Quick pickle works for 20 minutes but 2 hours is even better. Make it ahead.