Baked falafel wraps with hummus

Crisp baked falafel tucked into warm wraps with hummus, cucumber and tomato. Fully plant-based.

Ingredients

• 800 g Chickpeas, drained, rinsed and patted dry
• 1 Onions, roughly chopped
• 0.5 Garlic, about 3 cloves
• 20 g Fresh parsley
• 15 g Fresh coriander
• 5 g Ground cumin
• 5 g Ground coriander
• 40 g Plain flour
• 1 Lemons, juice only
• 30 ml Olive oil
• 3 g Salt
• 6 Tortilla wraps
• 200 g Hummus
• 1 Cucumber, sliced
• 3 Tomatoes, sliced
• 0.5 Lettuce, shredded

Method

1. Heat the oven to 200°C (180°C fan) and brush a large tray with half the olive oil.
2. Blitz the chickpeas, onion, garlic, herbs, spices, flour, lemon juice and salt in a food processor to a rough, chunky paste. It should hold together when squeezed.
3. Shape into about 18 small patties or balls and set them on the tray. Brush the tops with the remaining oil.
4. Bake for 25 minutes, turning them over after 15, until golden and crisp on the outside.
5. Warm the wraps in a dry pan or microwave. Slice the salad.
6. Spread hummus over each wrap, add falafel and salad, then roll up.