FALAFEL WRAPS
MAKES 4 PREP 20 MINS + CHILLING COOK 20 MINS
400g can chickpeas, drained, rinsed
250g frozen broad beans, thawed, peeled
¼ cup plain flour
¼ cup parsley leaves
¼ cup mint leaves
6 green onions, thinly sliced 1 egg
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander oil for deep-frying 4 flatbreads babaganoush, baby rocket, sliced tomatoes, red onion, flatbread, to serve
1 Place chickpeas, beans, flour, parsley, mint, onion, egg, garlic and spices into a food processor. Process until almost smooth. Transfer mixture to a bowl. Chill, covered, for at least 1 hour.
2 With floured hands, roll rounded tbsp of falafel mixture into balls.
3 In a deep saucepan, heat oil on high until a few crumbs sizzle when added. Deep-fry falafel in three batches, 5-6 mins each, turning, until golden. Drain on paper towel.
4 Top flatbreads with babaganoush, rocket, tomatoes, onion and falafel. Roll up to enclose.