Middle Eastern Falafel Pockets

Name: Middle Eastern Falafel Pockets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Cuisine: Middle Eastern
Ingredients: 400 g Chickpeas (1 x 400g can New Season chick peas, rinsed and drained); 1 cup Parsley (1 cup parsley leaves, chopped); ½ piece Yellow Onion (½ onion, finely sliced); 2 tbsp Self-Rising Flour (2 tbsp White Mill self raising flour); 1 tbsp Sesame Seeds (1 tbsp Stonemill sesame seeds, plus extra for sprinkling); ½ tsp Garlic (½ tsp Stonemill minced garlic); 1 tsp Cumin Powder (1 tsp Stonemill ground cumin); 0 pieces Olive Oil (The Olive Tree olive oil spray); 0 pieces Table Salt (Salt and pepper, to season); 0 pieces Wholemeal Tortilla Wrap (Bakers Life wholemeal wraps (or you can use Lebanese bread)); 0 pieces Hummus (Deli Originals hommus dip); 0 pieces Cucumber (Sliced baby cucumbers); 0 pieces Lettuce (Lettuce leaves)

Baked chickpea and herb falafel discs served in wholemeal wraps with hummus, lettuce, and cucumber.

35 minMiddle Eastern

Servings10

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Pescatarian

Steps

1Preheat the oven to 180°C (or 160°C fan-forced).
2Place all of the ingredients, except the oil, into a small food processor and blitz until combined.
3Place a sheet of baking paper onto a baking tray and spray with olive oil spray.
4Divide the mixture into 10 balls, roughly the size of a heaped tablespoon.
5Gently flatten and shape each ball into a small disc and place onto the tray.
6Spray the tops of the falafels with oil and sprinkle over some sesame seeds.
7Bake for 20 minutes or until lightly golden. Serve hot, warm or cold.
8Open the wrap and cut into half. Spread with hommus. Add the falafels or serve separately. Top with lettuce leaves and slices of baby cucumbers. Roll and serve.