Name: Felafel wraps
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 3/4 cup (110g) frozen broad beans, thawed, peeled; 420 gram can chickpeas, rinsed, drained; 1/3 cup coarsely chopped fresh flat-leaf parsley; 1 small red onion (100g), chopped coarsely; 1/3 cup (50g) plain flour; 2 teaspoon ground coriander; 1 teaspoon ground cumin; 1 egg; 1 teaspoon bicarbonate of soda; 4 large pita breads (320g); 1 cup (260g) hummus; 50 gram mesclun; Marinated grilled eggplant; 6 baby eggplants (360g), sliced thinly lengthways; 2 tablespoon olive oil; 2 clove garlic, crushed; 1 tablespoon white wine vinegar; 1 tablespoon finely chopped fresh flat-leaf parsley

Felafel wraps

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Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

3/4 cup (110g) frozen broad beans, thawed, peeled

420 gram can chickpeas, rinsed, drained

1/3 cup coarsely chopped fresh flat-leaf parsley

1 small red onion (100g), chopped coarsely

1/3 cup (50g) plain flour

2 teaspoon ground coriander

1 teaspoon ground cumin

1 egg

1 teaspoon bicarbonate of soda

4 large pita breads (320g)

1 cup (260g) hummus

50 gram mesclun

Marinated grilled eggplant

6 baby eggplants (360g), sliced thinly lengthways

2 tablespoon olive oil

2 clove garlic, crushed

1 tablespoon white wine vinegar

1 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Blend or process beans, chickpeas, parsley, onion, flour, spices, egg and soda until almost smooth. Shape rounded tablespoons of mixture into 16 felafel patties. Place on tray, cover; refrigerate 30 minutes.

2.To make marinated grilled eggplant; cook eggplant on heated oiled flat plate until browned both sides. Combine eggplant in medium bowl with remaining ingredients.

3.Cook felafel on heated oiled flat plate until browned both sides.

4.Spread heated pitas with hummus; top with mesclun, eggplant and felafel, roll to enclose filling.

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