Name: Falafel wraps
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 400 gram can chickpeas, drained, rinsed; 250 gram frozen broad beans, thawed, peeled; 1/4 cup plain flour; 1/4 cup parsley leaves; 1/4 cup mint leaves; 6 green onions, thinly sliced; 1 egg; 2 clove garlic, crushed; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 6 baby eggplant, thinly sliced lengthways; oil for deep-frying; 3/4 cup baba ganoush; 60 gram baby rocket leaves; 1/2 red onion, thinly sliced; 6 lebanese bread rounds

Ingredients

400 gram can chickpeas, drained, rinsed

250 gram frozen broad beans, thawed, peeled

1/4 cup plain flour

1/4 cup parsley leaves

1/4 cup mint leaves

6 green onions, thinly sliced

1 egg

2 clove garlic, crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

6 baby eggplant, thinly sliced lengthways

oil for deep-frying

3/4 cup baba ganoush

60 gram baby rocket leaves

1/2 red onion, thinly sliced

6 lebanese bread rounds

Method

1.Place chickpeas, beans, flour, parsley, mint, onion egg, garlic and spices into a food processor. Process until almost smooth, stopping to scrape down sides. Transfer mixture to a bowl. Chill, covered, at least 1 hour.

2.Meanwhile, preheat a char-grill on high. Cook eggplant 1-2 minutes each side, until golden brown.

3.Using floured hands, roll rounded tablespoonfuls of falafel mixture into balls.

4.Heat oil in a wok or deep saucepan on high. When hot, deep-fry falafel balls in batches 5-6 minutes, turning, until golden and crisp. Drain on paper towel.

5.Divide baba ganoush, rocket, onion, eggplant and falafel along each bread. Roll to enclose.

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Ingredients

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