• Partnered with
  • Serves 4
  • 45 mins cook

Falafel wraps

Falafel wraps

Have dinner ready in no time with this falafel wraps recipe, which packs the deliciousness of homemade falafel, hummus and eggplant into one tightly rolled wrap. So good, even meat-lovers will be happy!

Ingredients

  • 3/4 cup frozen broad beans, thawed, peeled
  • 400 g canned chickpeas, rinsed, drained
  • 1/3 cup coarsely chopped flat-leaf parsley
  • 1 red onion, chopped
  • 1/3 cup plain flour
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 egg
  • 4 large pita breads
  • 1 cup hummus
  • 50 g mesclun
  • 125 g cherry tomatoes, halved
  • grilled lemons, to serve (optional)

Marinated grilled eggplant

  • 6 baby eggplants, thinly sliced lengthways
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 tbsp white wine vinegar
  • 2 tbsp finely chopped flat-leaf parsley

Steps

  1. Process beans, chickpeas, parsley, onion, flour, spices and egg until almost smooth. Shape rounded tablespoons of mixture into 16 falafel patties. Place on a tray, cover; chill for 30 minutes.
  2. Make Marinated grilled eggplant (see below).
  3. Cook falafel in a frying pan for 4 minutes each side or until browned.
  4. Spread pita breads with hummus; top with mesclun, eggplant, tomatoes and falafel; roll to enclose. Serve with grilled lemons, if you like.

Marinated grilled eggplant

  1. Cook eggplants in a heated skillet for 4 minutes or until browned lightly on both sides. Combine eggplants with remaining ingredients in a bowl.
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