Falafel Wrap

Who doesn’t love falafels?

My Recipe

Prep Time: 10 mins
Cook Time: 30 mins
Yields: 4


  • 3 x 400g cans chickpeas, drained, rinsed
  • 1 brown onion, chopped
  • 2 gloves garlic,
  • 1 cup (bunch) flat leaf parsley, chopped
  • 2 tsp ground coriander
  • 1 tsp cumin powder
  • salt and pepper
  • 1/2 cup plain flour
  • 1 egg white
  • 1 tbsp of olive oil
  • 4 wholemeal Lebanese bread
  • 4 small tomatoes
  • 2 radishes, thinly sliced
  • handful of rocket


  1. Place onion, garlic, coriander, cumin, chickpeas, parsley, flour, egg white, olive oil, salt and pepper in a food processor in batches. Process until combined.
  2. Using floured hands, shape into small balls and slightly flatten. Once all balls are made, place in fridge for 30 mins.
  3. Heat oil in large pan over medium heat. Cook falafels for 2 - 3 mins or until cooked through and golden brown.
  4. Directions for wrap
  5. Use wholemeal Lebanese bread at room temp.
  6. Place bread on flat plate. Place rocket leaves in middle of bread. Top with 4 or 5 falafels, followed by tomatoes and thinly sliced radishes.
  7. Drizzle desired amount of home made minted garlic yoghurt (refer to sauces, dips, sides and dressings)
  8. Salt and pepper to taste

Additional Info


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