Welcome to the wonderful world of the classical falafel wrap! A food I often crave for good reason. It has the perfect range of flavours and textures, and for something so delicious, it’s actually very healthy. Making it all from scratch is quite a long process but I must say, follow exactly what I do in this video and it will be worth it all the effort. These falafel wraps would compete with the top places that sell them commercially, and that’s a bold statement. Anyway, that’s a wrap!
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#hummus #falafel #lebanesefood
#streetfood #Flatbread
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INGREDIENTS – Serves at least 8-10 wraps (bread recipe written for 4 wraps so scale up accordingly)
-FALAFEL
Soaked over night Dried Chickpeas 300g
Spring onion 1 small bunch (or the same quantity of leek)
White onion 1 medium
Fresh parsley 1/2 cup
Fresh mint 1 sprig
Salt to taste
Cumin Powder 2 tsp
Chilli flakes to taste
Crushed black Pepper 1/2 tsp
Coriander Powder 1 tbsp
Sesame seed 1 tbsp
Breadcrumbs 1/2 cup
Fresh garlic 5 cloves
Oil for deep frying
-HUMMUS
Soaked then boiled dried chickpeas 300g
Olive oil 60ml
Fresh garlic 5 cloves
Cumin Powder 2 tsp
Fresh lemon juice 60 ml
salt to taste
Tahnini paste 50g
– SALAD
white onion 1 large
fresh ripe tomatoes 2
cucumber 1/2
fresh parsley 1 handful
salt to taste
Sumac – a good sprinkle
– FLAT BREAD
Plain Flour (white/brown) – 2 cups
Warm water 100ml (add water gradually to form a smooth pliable dough)
Hope you enjoy the recipe … Happy Cooking!!!
2 Comments
Looks very tempting. I must give it a go. Thanks.
Thanks for sharing your method. I had been using fewer chilli flakes in my falafel, but adding them to my dough (I do like a bit of heat). I will do both next time.