Falafel Wraps with Mint and Lemon Yoghurt Sauce
Warmly spiced falafel wraps with a tangy lemon, mint and garlic yoghurt sauce.
- 1 x 400 g tin chickpeas
- 1 tsp cumin
- 1 tsp ground coriander
- 1 handful fresh coriander stalks removed and roughly chopped
- 4 spring onions roughly chopped
- 1 heaped tsp red harissa
- 2 tbsp plain flour
- 2 fat cloves of garlic minced
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 tbsp water
- 2 tbsp 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
- 1/4 tsp sea salt
- 1/4 tsp 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.