FALAFEL WRAPS

MAKES 6 PREP 15 MINS + 1 HOUR CHILLING COOK 15 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

• ¾ cup babaganoush

• 60g baby rocket leaves

• 2 tomatoes, cut into wedges

• 1 small red onion, thinly sliced

• 6 Lebanese bread rounds

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, at least 1 hour.

2 Using floured hands, roll rounded tablespoons 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 Divide babaganoush, rocket, tomatoes, onion and falafel between bread rounds. Roll up to enclose.