1handfulfresh corianderstalks removed and roughly chopped
4spring onionsroughly chopped
1heaped tspred harissa
2fat cloves of garlicminced
¼ tspground black pepper
2tbspolive oil for cooking
For the Mint & Lemon Yoghurt Sauce
150gnatural plain yoghurt
6 or 7 mint leaveschopped
1 fat clove of garlicminced
¼tspcracked black pepper
1smalllemon, the zest of
Baby gem lettuce
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.