Super nutritious, satisfying and very quick to prepare – these Falafel Salad Wraps make a great lunch or starter to a main meal and are also a great picnic food. Left over Falafels keep well in a good freezer which you can get if you click here.

Ingredients:

for the Falafels

• 30 ml cold pressed (extra virgin) olive oil
• 1 onion
• 1 large garlic clove (or more, if you like more garlic taste)
• 300 g cooked chick peas (you can use a 400 g tin, but it won’t taste so nice)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• chilli – optional to taste
• 1 tablespoon peanut butter
• 1 tablespoon Tahini (you can additional Tahini instead of the peanut butter if you prefer)
• 1/2 cup of oat flour (grind oats in blender to get oat flour) – gluten free oats optional
• hand full chopped parsley and/or coriander
• 1 egg (or 1 tablespoon buckwheat or potato flour mixed with some water for a vegan option)
• salt & pepper to taste

Note: Chickpeas are best soaked for a couple of hours before cooking. Then cook until soft – about 20 – 30 minutes. If you would like to increase the nutritional value substantially, sprout the chickpeas in water for a couple of days before cooking, changing the water twice daily. Cook a whole packet of chickpeas at once and freeze what you don’t use. When defrosting, just pour boiling water over them, and you have an instant nutritious addition to salads, soups, stews, etc. ,or eat them as they are as a snack

For the wraps

• 125 g cherry tomatoes, chopped
• 100 g cos lettuce (or other big lettuce leaves)
• 125 ml greek yoghurt or creme fraiche
• handful chopped coriander
• salt & pepper to taste

Method

1. Blitz all ingredients for the Falafels in a power blender or food processor – add more flour if mixture is too wet
2. with dampened hands shape oblongs Falafel rolls
3. preheat oven to 180 degrees C & melt some coconut oil on a baking tray in the oven
4. place Falafels on baking tray and bake until golden, turning once
5. toss Falafels in a little olive oil
6. Mix yoghurt / creme fraiche with chopped coriander, season
7. Serve Falafels on the lettuce leaves with chopped tomates, drizzeled with the yoghurt/creme fraiche, rolled up into a roll and secured with tooth picks, or just roll as you eat them