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Falafel Wrap

Ingredients Quantity
Falafel Patties
Dried chickpeas 300 g
Onion (cut into quarter) 1 Medium
Garlic (minced) 3 Cloves
Coriander (chopped) 2 tbsp
Parsley (chopped) 1/4 cup
Green chili (finely chopped) ½ small
Chickpea flour 2 tbsp
Baking soda 1/4 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Sea Salt as required
White sesame seeds ¼ cup
Tahini Sauce
Tahini 1/3 cup
Lemon juice 1 tbsp
Parsley (chopped) 2 tbsp
Salt as required
Onion Salad
Onion (thinly sliced) 2 large
Parsley (chopped) 1 bunch
Lemon (juice) 2 tbsp


  1. Soak the chickpeas for at least 12 hours in cold water.
  2. Mix the ingredients to make the Tahini sauce.
  3. To make the onion salad mix the onions, parsley and lemon juice in a bowl and set aside.
  4. Drain the soaked chickpeas and combine with onion, garlic, coriander, parsley and green chili season with salt and pass the mixture through a food processor.
  5. Mix the remaining ingredients except the white sesame in to the chickpea mixture.
  6. Refrigerate for an hour before frying.
  7. Use the falafel mold or shape with wet hands.
  8. Garnish each falafel with sesame (optional) and deep fry at 180˚C in hot oil, until golden and crisp.
  9. Heat a sauté pan on medium heat and lay the bread on a flat surface.
  10. Spread Tahini sauce and add the falafel, onion salad, tomato, radish and mint leaves over it and roll; making sure that the sides are closed.
  11. Place the wrap on the pan and press down with another pan. (this ensures the roll gets crispy)
  12. Toast for a minute and flip over and repeat process.
  13. Serve with a side sauce of Tahini.

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