Latest recipes

Falafel wraps

Falafel wraps

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients out • Food processor (bowl blade) • Large frying pan, medium heat • Griddle pan, high heat

Drain the beans and chickpeas and put them into the processor.

Finely grate in the lemon zest, then add a pinch of sea salt and black pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves). Blitz until smooth, scraping down the sides of the processor if needed.

Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick.

Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp.

Rip the seeds and stalks out of the peppers and tear each one into bite-sized chunks. Trim and halve the spring onions, then put on the griddle pan with the peppers and a pinch of salt and pepper, turning when charred.

Put the tomatoes, chilli and half the coriander leaves into the processor. Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish.

Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese.

Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander.

Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like.

Watch the video: JERUSALEM FALAFEL: Very Freshly made Saj Bread Sandwich Wraps: Vegetarian Street Food In London.


  1. Neramar

    Yes, a good choice

  2. Igasho

    remarkably, the useful room

Write a message