Lunch · Middle Eastern
Baked falafel wraps
Crisp herby chickpea patties in a wrap with pickled onion and tahini-free sesame sauce.
Method
- 1
Blitz chickpeas, onion, garlic, herbs, spices, besan and salt in a food processor to a coarse crumble - not a paste.
- 2
Rest 15 minutes. Shape into 12 small patties. Brush with olive oil.
- 3
Bake at 200C for 20-22 minutes, flipping halfway, till golden and crisp.
- 4
Whisk sauce ingredients into a thin drizzle.
- 5
Warm wraps, layer falafel, veg, pickled onion and sauce. Roll up.
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