I adore falafels! I can’t remember the first time I had
them but it must have been over 20 years ago and it was love at first taste!
They are one of my favorite things to make for a tasty fresh lunch and I often
eat them when I spot them on a menu when I’m eating out. Here in Bali, Betelnut
café make a pretty mean falafel wrap and I’m guilty of ordering it almost every
other time I go there!
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| Falafel mix ready for cooking. |
I have experimented over the years with many different
recipes and this really is my favorite. They are easy to make and packed full
or herbs. I especially like them in a wrap or pita bread with a fresh herby
salad inside the wrap and on the side and this super easy red pepper hummus
too. I usually put an extra dollop of the hummus on the side of my plate to dip
my wrap in whilst eating too! Yum!
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| Falafel balls rolled into shape |
I normally make a batch of the falafel mix up and keep
what I don’t use in the fridge, then if I am only making lunch for me I have
enough to make a couple more lunches later in the week without having to start
from scratch all over again.
Ingredients
Falafels:
1 can of chick peas, drained and rinsed
½ an onion, diced
½ a large red chili (optional)
Handful of fresh parsley
Handful of fresh coriander
A few mint leaves
Seasoning
1-2 cloves of garlic
½ tsp cumin powder
1tbsp of tahini paste or olive oil
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| Salad ingredients and red pepper hummus to go inside and alongside the wraps |
To serve:
Tortilla wraps
Coriander leaves
Arugula
Cherry tomatoes quartered lengthways
Celery finely diced
Lime to squeeze
Red pepper hummus (see below for cheat’s recipe)
Seasoning
Method
Throw all the ingredients for the falafels into a food
processor and blend until almost smooth but not quite. Form into small balls
and fry a few at a time in a little oil, turning as they brown until they are
golden and crisp all over.
On a slightly warmed tortilla put some arugula, coriander
leaves, and cherry tomatoes and season. Put a few dollops of the hummus on the salad and
place 2 or 3 falafels. Squeeze a little lime all over then roll the wrap.
I serve these wraps with some of the same salad ingredients
on the side with seasoning and lime on it too and an extra dollop of hummus and
a wedge of lime. Heaven on a plate! Enjoy.
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| Cooked falafels ready to go be wrapped with a squeeze of lime |
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| Falafel wraps and salad |
Easy red pepper hummus
Yes I know it is easy to make hummus and I often make my
own, but I still frequently pick up a tub in the supermarket to use instead of
mayo in sandwiches or to dip veggies in. Here is a great and easy way to bring
store bought plain hummus to life with a couple of red peppers. I love it in
the falafel wrap and it is so good I enjoy it on toasted granary bread with a
squeeze of lime and some freshly ground black pepper on top. Try this instead
of mayo in a sandwich and make it sing!
Ingredients
1 tub of plain hummus
2 red peppers
Olive oil
Seasoning
Method
Deseed a couple of red peppers and roughly chop into
large chunks. Place in a baking tin and drizzle with olive oil and season.
Roast in the oven on a high heat for 30 mins until tender. Throw the cooked
peppers into the food processor with the tub of hummus and combine. Easy and
tastes outrageously good!
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