Mexican falafel wraps

ingredients

• Mexican falafel wraps

  • 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

• 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.