Falafel wraps with tahini yoghurt dressing

Ready in 35 minutes Serves 4-6

2 x 400g cans chickpeas, rinsed and

drained

2 cloves garlic, crushed

2 spring onions, finely chopped Zest of 1 lemon, finely grated

1 cup peas

¼ cup finely chopped parsley leaves 1 Tbsp lemon juice

2 tsp rice flour

2 tsp ground cumin

Salt, ground black pepper and chilli

flakes, to taste

Neutral oil, to fry

YOGHURT TAHINI DRESSING 2 cloves garlic crushed to a paste

with ½ tsp salt

1 cup natural Greek-style yoghurt 2 Tbsp tahini

1 Tbsp lemon juice

TO SERVE

Lightly toasted wraps

Fillings of your choice e.g. tabouleh,

hummus, lettuce or cabbage, tomatoes

To make the falafel, combine all ingredients except oil in a food processor and whizz to a smooth paste. Use wet hands to form into small balls, then flatten slightly.

Mix together all the ingredients for the yoghurt tahini dressing in a small bowl and put to one side.

Heat 2 Tbsp oil in a large frying pan and pan-fry falafel in batches until golden (about 3 minutes each side). Transfer to an oven tray lined with paper towels and keep warm in oven while you cook the rest, using more oil if necessary. Serve falafels in wraps with the yoghurt tahini dressing and fillings of your choice.

NOTE: These falafel are so easy to prepare and can be served with different salad combinations as preferred.