Spinach & Pine Nut Falafel Wraps
- 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 spinach
- 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.
Serve wrapped in a warmed flour tortilla, with mixed leaves, cucumber, tomato, gherkin and sauce of your choice.