Name: Grilled falafel wraps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 400 g cans chickpeas, rinsed; 1 small red onion, finely chopped; 1 teaspoon ground coriander; 2 teaspoon ground cumin; 1/2 cup chopped coriander, plus sprigs, to serve; 1 egg white; 1/3 cup plain flour; cooking oil spray; 4 pita pockets; 2 lebanese cucumbers, cut into ribbons; 1 red capsicum, chopped; 1/2 cup reduced-fat greek-style natural yogurt

Ingredients

2 400 g cans chickpeas, rinsed

1 small red onion, finely chopped

1 teaspoon ground coriander

2 teaspoon ground cumin

1/2 cup chopped coriander, plus sprigs, to serve

1 egg white

1/3 cup plain flour

cooking oil spray

4 pita pockets

2 lebanese cucumbers, cut into ribbons

1 red capsicum, chopped

1/2 cup reduced-fat greek-style natural yogurt

Method

1.Process chickpeas, onion, ground coriander, cumin, chopped coriander and egg white in a food processor until mixture comes together. Transfer chickpea mixture to a bowl. Stir in flour. Season. Firmly shape mixture into 20 oval patties.

2.Preheat a barbecue to high. Spray falafels with oil; cook for 3 minutes each side or until golden and warmed. Cook pitas for 1 minute each side or until heated.

3.Meanwhile, combine cucumber and capsicum in a bowl. Season.

4.To serve, open one side of each pita. Fill with falafels, cucumber salad, then top with yogurt. Top with coriander sprigs.

You can substitute parsley for the fresh coriander. Add 1/2 teaspoon dried chili flakes to falafel mixture for a spicy version. Try bought tzatziki instead of yogurt.
Note

Woman's Weekly Food

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Ingredients

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