Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 cup cauliflower, roughly chopped
- 1 tin chickpeas, drained & rinsed
- ½ cup almond meal
- ¼ cup sesame seeds
- 3 cloves garlic, minced
- 3 shallots, finely chopped
- 1 tsp ground cumin
- 1 tbsp lemon juice
- ½ cup fresh coriander, lightly packed
- Pinch sea salt
- 1/3 cup cooked quinoa
- 1 cup diced cucumber
- 1 cup diced tomato
- Pinch sea salt
- 2 bunches parsley
- Handful fresh mint
- 2 tbsp extra-virgin olive oil
- Juice 1 lemon
- 2 tbsp unhulled tahini
- 1 small clove garlic, minced
- 2 tbsp lemon juice
- 2-3 tbsp cold water
- 4 wholemeal Lebanese or gluten-free flatbreads
- Mixed green leaves
- Beetroot hummus
Method
- To make the falafels, add cauliflower to your food processor and pulse until it’s finely chopped.
- Add chickpeas, almond flour, sesame seeds, garlic, cumin, coriander and sea salt and pulse until well combined.
- Roll the mixture into 1 tbsp-sized balls and then set aside.
- Heat some olive oil in a medium frying pan over medium heat. Cook your falafels, 3 mins each side, until golden and cooked through.
- Spread each flatbread with beetroot hummus, top with green leaves, tabbouleh, falafels and drizzle in tahini dressing. Roll up your wraps and enjoy.
- Tip: Lightly toasting your wraps in a sandwich press seals them and makes them easier to eat.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
