Name: Mexican falafel wraps
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 2 x 400g cans chickpeas; 1/2 bunch coriander; 2 eggs; 1/3 cup plain flour; 1 lime, juice; 1 tablespoon cajun spice; 400 gram corn kernels; vegetable oil; 8 tortillas; 1/2 cup light sour cream; 2 cup salad leaves; 2 tomatoes, diced; hot chilli sauce

Mexican falafel wraps

Forego the hummus and instead give your falafel wrap some Mexican spice with hot chilli sauce and cajun spice.

Serves 4

Makes 8 Item

Prep

30M

Cook

10M

Total

40M

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Ingredients

2 x 400g cans chickpeas

1/2 bunch coriander

2 eggs

1/3 cup plain flour

1 lime, juice

1 tablespoon cajun spice

400 gram corn kernels

vegetable oil

8 tortillas

1/2 cup light sour cream

2 cup salad leaves

2 tomatoes, diced

hot chilli sauce

Method

1.In a processor; combine 2 x 400g cans chickpeas, 1/2 bunch coriander, 2 eggs, 1/3 cup plain flour, juice of 1 lime and 1 tablespoon Cajun spice. Process until smooth.

2.Transfer to a large bowl, mix in 400g can drained and rinsed corn kernels. Season to taste. Roll heaped tablespoons of mixture into balls and place on a tray lined with baking paper. Chill, covered, for 1 hour.

3.Heat some vegetable oil in a large, deep frying pan on a high heat, until a cube of bread sizzles as soon as it is added. Cook falafel balls in 2 batches, for 4-5 minutes, turning until golden. Drain on paper towel.

4.Spread 8 tortillas with 1/2 cup light sour cream. Top evenly with 2 cups salad leaves, falafel balls, 2 diced tomatoes and 1 cup grated tasty cheese. Drizzle with hot chilli sauce, wrap and serve.

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