RECIPE: Falafel wrap

Falafel is a wonderful middle-eastern food made primarily from chickpeas. It is very flavourful, and if made the right way, very healthy too.

What you need:

• 1 tin drained chickpeas
• ½ chopped onion
• garlic and parsley, chopped, to taste
• 1 stick of celery, chopped
• salt and pepper to taste
• chili flakes to taste – not too much!
• ½ tsp cumin

***

• 3 medium-sized potatoes, cut into small cubes around 1/2 cm. Put these in water and salt, and cook till relatively soft, but not ‘mash’ (microwave for around 20 min). Drain them once cooked.

***

• 1 egg
• 6 tbsp flour

Method:

Grease a baking tray with coconut/olive oil – just a thin layer over the bottom of the tray.

Put all of the ingredients EXCEPT THE POTATOES, EGG AND FLOUR into a food processor/ blender and GENTLY/BRIEFLY chop – don’t make it too smooth. It must still have lots of ‘bits’ in it.

Once the chickpea mixture is chopped lightly, place the mixture in a bowl together with the drained potatoes. Add the egg.

Add enough flour to combine (it must form balls, but not too stodgy) I use around six tablespoons of gluten-free flour from Dischem.

Form the mixture into small balls – about the size of a baby potato. Place the balls on the greased baking tray.

Bake in the oven at 140 degrees Celsius until they are lightly browned – keep turning the balls while baking so that they are toasted on all sides.

Once baked, put three falafel balls on a wrap. Top with some scrumptious sides like coleslaw, tomato salad, bean salad, hummus and tzatziki …

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