Legumes such as chickpeas are a great vegetarian source of iron. We need adequate iron in our diet for energy production and to make red blood cells that transport oxygen around the body. Iron is also required to make neurotransmitters like serotonin, our feel-good hormone. And luckily, these vegan falafel wraps have got you covered!
Serves: 4
VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 2 tbsp chickpea flour
- 1 cup packed fresh parsley
- ¾ cup packed fresh coriander
- ½ cup finely chopped red onion
- 3 cloves garlic, minced
- 1 tsp ground cumin
- Good pinch sea salt & pepper
- ½ tsp baking powder
- 1 tbsp lemon juice
- Wholemeal pita bread
- Suggested fillings: tomato, shredded lettuce, cucumber, sauerkraut
- Suggested sauces: tahini sauce, tzatziki, hummus or baba ghanoush
Method
- Soak dried chickpeas overnight in a large bowl covered in water. Make sure chickpeas are covered in around 4 inches of water. Drain them well the next day.
- Place chickpeas in your food processor with chickpea flour, parsley, coriander, onion, garlic, cumin, sea salt, pepper, baking powder, and lemon juice. If the mixture is too wet add a little more flour. If the mixture is too dry add a little lemon juice or olive oil. Don’t over-blend it — you don’t want a puree. Process just enough so the mixture starts to hold together.
- Make 2 tbsp balls with the mixture and then place them on a tray and refrigerate for 30 min.
- Falafels can either be pan fried in olive oil until golden, or oven baked. To oven bake your falafels preheat the oven to 190°C. Brush them with olive oil and then bake them for 15 mins, turn and bake for a further 10 mins until golden.
- Serve your falafels in warm pita bread with lots of salad veggies and your preferred sauces.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
