• Partnered with
  • Easy
  • Serves 4
  • 30 mins prep
  • 10 mins cook

Mexican falafel wraps

Mexican Falafel Wraps

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

Ingredients

Mexican falafel wraps

  • 2 x 400g cans chickpeas
  • 1/2 bunch coriander
  • 2 eggs
  • 1/3 cup plain flour
  • 1 lime, juice
  • 1 tbsp cajun spice
  • 400 g corn kernels
  • vegetable oil
  • 8 tortillas
  • 1/2 cup light sour cream
  • 2 cups salad leaves
  • 2 tomatoes, diced
  • hot chilli sauce

Steps

Mexican falafel wraps

  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.

Average rating

1 rating
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