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Ingredients
For the tzatziki:
| 300 g g | Natural Yoghurt Natural Yoghurt | |
| Dill Dill | ||
| 1 half half | Lemon
Lemon (juice) | |
| 1 | Cucumbers
Cucumber (peeled and chopped) |
To serve:
| Baby Gem Lettuce
Baby Gem Lettuce (chopped) | ||
| Tomato
Tomato (chopped) | ||
| 8 | Herb Wrap Herb Wrap |
For the falafels:
| Coriander Coriander | ||
| 4 cloves clove | Garlic
Garlic (chopped) | |
| 2 tsp tsp | Harissa paste Harissa paste | |
| 2 | Red Onions
Red Onion (small, roughly chopped) | |
| 4 tbsp tbsp | Flour Flour | |
| 3 tbsp tbsp | Rapeseed Oil Rapeseed Oil | |
| 1 tbsp tbsp | Ground Cumin Ground Cumin | |
| Salt Salt | ||
| 1 handfuls handful | Parsley Parsley | |
| 1 half half | Lemon
Lemon (juice) | |
| 800 g g | Chickpeas Chickpeas |
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+ Create new shopping listFalafel Wraps
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Method
1 Combine all of the tzatziki ingredients in a bowl and stir to combine. Season generously with salt and black pepper, then set aside for at least one hour for the flavours to combine (you can leave it overnight in the fridge if possible).
2 Pat the chickpeas dry with kitchen paper and place in the bowl of a food processor with the onions, garlic, parsley, coriander, cumin, harissa, lemon juice, flour and some salt and pepper.
3 Whizz until fairly smooth, then use clean hands to shape the mixture into around 16 small patties.
4 Heat the oil in a non-stick frying pan over a medium-high heat. Cook the falafels for 3-4 minutes per side until golden.
5 Serve in wraps with some tzatziki, chopped tomatoes and lettuce.
