Name: Falafel wraps
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3/4 cup frozen broad beans, thawed, peeled; 400 gram canned chickpeas, rinsed, drained; 1/3 cup coarsely chopped flat-leaf parsley; 1 red onion, chopped; 1/3 cup plain flour; 2 teaspoon ground coriander; 1 teaspoon ground cumin; 1 egg; 4 large pita breads; 1 cup hummus; 50 gram mesclun; 125 gram cherry tomatoes, halved; grilled lemons, to serve (optional); Marinated grilled eggplant; 6 baby eggplants, thinly sliced lengthways; 2 tablespoon olive oil; 2 clove garlic, crushed; 1 tablespoon white wine vinegar; 2 tablespoon finely chopped flat-leaf parsley

Falafel wraps

Have dinner ready in no time with this falafel wraps recipe, which packs the deliciousness of homemade falafel, hummus and eggplant into one tightly rolled wrap. So good, even meat-lovers will be happy!

Ingredients

3/4 cup frozen broad beans, thawed, peeled

400 gram canned chickpeas, rinsed, drained

1/3 cup coarsely chopped flat-leaf parsley

1 red onion, chopped

1/3 cup plain flour

2 teaspoon ground coriander

1 teaspoon ground cumin

1 egg

4 large pita breads

1 cup hummus

50 gram mesclun

125 gram cherry tomatoes, halved

grilled lemons, to serve (optional)

Marinated grilled eggplant

6 baby eggplants, thinly sliced lengthways

2 tablespoon olive oil

2 clove garlic, crushed

1 tablespoon white wine vinegar

2 tablespoon finely chopped flat-leaf parsley

Method

1.Process beans, chickpeas, parsley, onion, flour, spices and egg until almost smooth. Shape rounded tablespoons of mixture into 16 falafel patties. Place on a tray, cover; chill for 30 minutes.

2.Make Marinated grilled eggplant (see below).

3.Cook falafel in a frying pan for 4 minutes each side or until browned.

4.Spread pita breads with hummus; top with mesclun, eggplant, tomatoes and falafel; roll to enclose. Serve with grilled lemons, if you like.