Oh, can you feel it? A little more light in the day, a little more blue in the sky and the first snowdrops, yes we are coming towards the end of a very dull January. And that means we are getting closer to Spring, I can almost smell it. Blue skies make for better days don't you think? I love Winter but there is only so much grey I can take before I start booking flights out of here. So with bluer skies comes brighter foods and these Falafel Wraps are here to cheer up the end of January.
These falafel wraps come with a tangy, minty, lemon and garlic yoghurt sauce and are the lunch of my dreams. The falafel is garlicky and warmly spiced, served in a flour wrap with baby gem lettuce, slices of cucumber and cherry tomatoes. But it is this falafel sauce that really makes this a mouthwatering, flavour bomb of a lunch. This sauce is minty, lemony, garlicky and is beyond easy to make so please do not skip it. It lifts the falafel up and gives them a good old shake. I used small flour wraps to serve these in but you could use flatbread too if you prefer, it's up to you.
Like I said this makes for a really great lunch but if you wanted to have these falafel wraps for dinner, which I highly recommend, then add some baked sweet potato wedges or some baked black pepper and rosemary fries and you have a kicking dinner. Perfect for a mid-week cheer up or a Friday night treat. You could make the falafel a day ahead of time, just keep them covered in the fridge. If you want to freeze the falafel then follow the steps below except don't cook the falafel, spread them out on a small baking tray and place in the freezer for about an hour then transfer to a labelled freezer bag and pop them in the freezer. To defrost, place them in the fridge overnight and cook as per the instructions below.
Falafel Wraps with Mint and Lemon Yoghurt Sauce
- 1 x 400 g tin chickpeas
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 handful fresh coriander stalks removed and roughly chopped
- 4 spring onions roughly chopped
- 1 heaped tsp red harissa
- 2 tablespoon plain flour
- 2 fat cloves of garlic minced
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon water
- 2 tablespoon olive oil for cooking
For the Mint & Lemon Yoghurt Sauce
- 150 g natural plain yoghurt
- 6 or 7 mint leaves chopped
- 1 fat clove of garlic minced
- ¼ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- 1 small lemon, the zest of
- Small wraps
- Baby gem lettuce
- Cherry tomatoes
- Coriander leaves
- Lemon wedges
- Drain and dry the chickpeas, add them along with the rest of the falafel ingredients to a food processor. Blend for about 3 minutes, if the mixture is too dry add a tablespoon of water.
- Once you have a smooth mixture shape into balls, for small falafel I used a heaped tablespoon. I got 8 falafel out of this mixture. Once you have shaped them into balls flatten them a little with a small spatula. Place them in the fridge for 20 to 30 minutes.
- To make the sauce, mix all the ingredients together in a small serving bowl and refrigerate until you are ready to serve.
- Cook the falafel in two batches. Heat one tablespoon of oil in a large non-stick skillet, cook half the falafel. Transfer the cooked falafel to a baking tray and keep warm in a low oven. Then repeat with the remaining oil and falafel.
- You can heat up your wraps if you like, we have them cold. To make the wrap, start with a couple of baby gem leaves on the wrap, add sliced cucumber and sliced cherry tomatoes. Add 2 or 3 falafel, add a squeeze of lemon if using then top with a tablespoon of the mint and lemon yoghurt sauce, some coriander leaves then fold up the wrap.*Calories are approximate and do not include the wraps. I serve two falafel per wrap.
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