Falafel wraps

MAKES 4 PREP AND COOK TIME 25 MINUTES (+ STANDING TIME)

1 cup (200g) dried chickpeas

2 cloves garlic, crushed

3 green onions (green shallots), chopped

1 bunch flat-leaf parsley, chopped

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon baking powder

¼ teaspoon bicarbonate of soda

3 egg whites extra virgin olive oil, for deep-frying 4 pitta pockets, halved

1 cup (260g) hummus

1 cup (185g) tabouleh

½ cup (140g) natural Greek-style yoghurt

1 Place the chickpeas into a deep bowl; cover with cold water and stand for 8 hours.

2 Process the drained chickpeas with garlic, onion and parsley until finely chopped. Transfer the mixture to a medium bowl; stir in spices, baking powder, soda and egg whites. Season well. Stir well; stand for 15 minutes.

3 Divide mixture into 16 equal portions, shaping each into a patty.

4 Heat oil in a deep-fryer to 170°C, or, half-fill a saucepan with vegetable oil and heat until bubbles form around a wooden spoon handle when placed in the centre of the oil. Deep-fry falafel, in batches, for 2-3 minutes or until golden and crisp. Drain on paper towels; cool.

5 Open the pitta pockets; spread inside the pitta with hummus. Fill with tabouleh, falafel and yoghurt. Place in a container or wrap tightly with foil or plastic wrap. Not suitable to freeze or microwave.