Falafel wraps are extremely popular in the cafe. They’re popular everywhere actually and I was fortunate enough to watch my good friend Oreet’s mum, who is a talented home cook from Isreal, make these delicious nuggets.
TIP Please don’t be tempted to use tinned chick peas. The result is too mushy.
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450gr of chick peas
1 banana shallot
handful of coriander leaves
4 cloves of garlic
1/2 tbs flour
1 tsp cumin
1 tsp ground coriander
vegetable oil for frying
Scrape the sides down and blitz for about thirty seconds more until you have a paste like consistency. Heat a frying pan and add 8 tbs of oil. Dampen your hands and shape the felafel into small cylinder shapes and fry for two minutes on each side.
Serve in a wrap with crunchy red cabbage, iceberg lettuce, garlic mayo, chili sauce and diced tomatoes and shallots.
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