Callaloo & Pine Nut Falafel Wraps // Recipe

Food trucks are a thing in Cayman. A wonderful thing. One of our favourites is A La Kebab just down the road in Red Bay. They do a delicious pitta wrap with falafels, salad and sauce of your choice for about $8 (Ste had beef and lamb in his for $8.50). So delicious in fact that we had them two nights in a row when we first discovered them.

As usual, off to the recipe books and google I went to find out how to make falafel myself. I found a few but the ingredients just didn’t feel right for what I wanted. This is my take on the classic Egyptian recipe.

Where I can, I’m trying to incorporate local or Caribbean food to make the most of what’s on offer while we live here. I’m using callaloo but if you’re not in the Caribbean or don’t have access to a Caribbean supermarket, you can substitute for spinach and it will have almost the exact same result. You will also need a food processor for this recipe.


225g chickpeas, soaked in water overnight
5 garlic cloves
1 tsp olive oil
1 small onion, roughly chopped
8g fresh parsley
1 tbsp flour
1 tsp salt
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp black pepper
1/4 tsp cayenne pepper
pinch of ground cardamom
25g pine nuts, dry roasted
a handful of callaloo
vegetable oil for shallow frying

Roast your garlic cloves with the skin on in the olive oil, for 30 mins at 200C/400C. Squeeze the garlic from the skin with the flat side of the knife when done.

Drain the soaked chickpeas, pop them in the food processor with the other ingredients. Whizz until quite smooth, scraping down the sides now and again to incorporate into the mixture.

Once smooth, transfer to a bowl and mix with a fork to separate slightly. Shape into small flat balls (approx 2 tbsp of the mixture). Put enough vegetable oil into a frying pan to cover the bottom by about 1cm and heat to a medium high heat. Fry the falafels in batches, for a few minutes on each side until a dark golden colour and cooked through. Drain on paper towels.

Serve wrapped in a warmed flour tortilla, with mixed leaves, cucumber, tomato, gherkin and sauce of your choice. I made a garlic mayo with a kick for ours.


A La Kebab –

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