Spinach & Pine Nut Falafel Wraps

Spinach & Pine Nut Falafel Wraps

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Enjoy!

Original Blog Post

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