Chickpeas are a low fat high protein food and work very well with food combining so you fell fuelled and complete. Prior to washing chickpeas, they should be visually inspected to eliminate any residue from can or jar.
These are the best wraps in town, perfect for when the match or game is on for all ages!
Serve with Mediterranean roast veggies & homemade coriander hummus
70 calories per falafel high in fibre and manganese
- 410g of cooked drained organic chickpeas
- 2 tsp ground cumin
- 1 tsp turmeric
- 1tsp of Himalayan fine rock salt
- 50g of finely chopped red onion
- 25g of finely chopped parsley
- 50g of water
- 1 tbsp fresh lemon juice
- 100g of wholemeal spelt flour
- 20g of coriander
- Rapeseed oil for frying
- Rinse the chickpeas and drain them well
- Combine all ingredients except flour in a food processor and mix until you have a dough. Use a spatula and transfer to large bowl.
- Add flour and stir until thoroughly combined.
- Roll contents with clean hands into small balls.
- Heat a heavy wok or frying pan with some rapeseed oil . Fry for 15 mins on medium heat until golden. Add oil if needed.
- Place the cooked falafel on a plate with paper towels to soak up any excess oil.
- 1/2 small red onion – chopped
- 1/4 med. red pepper – chopped
- 1/4 med. yellow pepper – chopped
- 1/2 med. courgette – quartered and cut into bite-sized chunks
- 3 sundried tomatoes – chopped fine
- 3 kalamata olives – chopped fine
- 1 handful fresh spinach – washed and spun dry
- 2 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- Toss vegetables with oil, vinegar, salt, and pepper. Bake at 180C Gas Mark 4 for about 20 minutes. Set aside.
- 400g of organic chick peas
- juice of half a lemon
- 3 tbsp tahini
- ¼ tsp salt
- 35ml water
- 35ml of extra virgin olive oil
- 30g of fresh coriander minced
- Blend all ingredients in a high-power blender until smooth.
- Start by arranging a selection of your favourite salad leaves at the bottom of the tortilla wrap, so it covers half the tortilla, leaving a small gap at the bottom.
- Arrange the vegetables in a line along the salad leaves.
- Place 3 – 4 falafel along the top of the vegetables.
- On top of the falafel, spoon over a generous helping of the hummus.
- Fold up the left and right hand sides of the tortilla.
- Then bring the bottom of the tortilla up over the 2 sides that have already been folded up.
- Using your thumbs, and keeping the sides and bottom rolled up, roll over the main part of the wrap towards the top so it starts to form the wrap and keep everything tightly packed together.
- Once completely rolled, cut at a diagonal with a sharp knife.
Contains Gluten & Sesame
Sugar Nut & Dairy Free