Orange Marmalade From Spain
Why not freeze a big batch of easy homemade falafel for a speedy lunch option? For added kick, add a spoonful of za’atar or a pinch of chilli powder
INGREDIENT :
- 400g tin of chickpeas, drained and rinsed
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 25g parsley, leaves and stems roughly chopped
- ½ lemon, juiced
- 1 tbsp extra-virgin olive oil
- vegetable oil, for frying
- 4 large tortilla wraps
- 4 tbsp hummus
- ¼ Iceberg lettuce, shredded
- 4 large salad tomatoes, deseeded and finely diced
- pickles of your choice (we used pickled red onions)
- 4 tbsp chilli sauce (we used sriracha)
RECIPE DIRECTION :
- Pulse the chickpeas in a food processor with the remaining ingredients until it forms a grainy paste, then season well with salt and stir in the flour.
- Use a tablespoon to scoop out the mixture and shape into balls the size of table tennis balls. Flatten slightly using wet hands and put onto a lined baking tray. Chill in the fridge for 30 mins.
- Cover the base of a frying pan with the oil. Over a medium-high heat, fry the falafel in batches for 4-5 mins, turning halfway, until they’re crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
- Lay out the tortilla wraps and spread over the hummus. Top with the lettuce, tomatoes and pickles before stuffing in the falafel and drizzling over the chilli sauce. Wrap up tightly to serve.
