Falafel wrap
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Get your mouth around my falafel wrap.
In the past I’ve had falafel that was a bit bland or dry but after a few years as a veggie, I thought I should probs just start making my own and it was bloomin delicious. Falafel is also surprisingly easy to make which always helps. Now, I’m sure there are other more authentic recipes but this is my version, which I hope lives up to expectations!
For me, it’s the toppings that really make this wrap special, so make sure you’ve stocked up on hummus, feta and pomegranate seeds.
If you want to spice up your lunch times and make those visits to Greggs a little less frequent, why not try out a few more of my recipes. You can find all my lunch recipes here or general recipes here.
Ingredients
metric imperial
- ½ shallot, finely chopped
- 1 clove garlic, finely chopped
- ½ red chilli, finely diced
- Sprinkle ground cumin
- Sprinkle ground coriander
- ½ tin chickpeas, drained and rinsed
- 1 tbsp pomegranate seeds
- ½ tbsp feta, crumbled
- 2 wraps or flatbreads
- 2 tbsp hummus
Method
- Mash up the shallot, garlic, chilli, spices and chickpeas with a good pinch of salt and pepper. Preheat a frying pan over a medium heat and add in a glug of olive oil.
- Spoon the chickpea mixture into the pan and flatten into patty shapes and leave to cook off for 2-3 minutes on each side. While they cook, warm your flatbreads in the microwave or another frying pan and spoon half of the hummus down the middle.
- When the patties are cooked, pop them on top of the hummus and sprinkle over the feta and pomegranate seeds. If you fancy add in a handful of salad leaves too!