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!
- 45 mins cooking
- Serves 4
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Ingredients
- 3/4 cup frozen broad beans, thawed, peeled
- 400 gram canned chickpeas, rinsed, drained
- 1/3 cup coarsely chopped flat-leaf parsley
- 1 red onion, chopped
- 1/3 cup plain flour
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 egg
- 4 large pita breads
- 1 cup hummus
- 50 gram mesclun
- 125 gram cherry tomatoes, halved
- grilled lemons, to serve (optional)
Marinated grilled eggplant
- 6 baby eggplants, thinly sliced lengthways
- 2 tablespoon olive oil
- 2 clove garlic, crushed
- 1 tablespoon white wine vinegar
- 2 tablespoon finely chopped flat-leaf parsley
Method
- 1Process 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.
- 2Make Marinated grilled eggplant (see below).
- 3Cook falafel in a frying pan for 4 minutes each side or until browned.
- 4Spread pita breads with hummus; top with mesclun, eggplant, tomatoes and falafel; roll to enclose. Serve with grilled lemons, if you like.
Marinated grilled eggplant
- 5Cook eggplants in a heated skillet for 4 minutes or until browned lightly on both sides. Combine eggplants with remaining ingredients in a bowl.
Notes
If you can't find baby eggplants, thinly slice 3 regular eggplants.
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