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    Baked falafel wraps

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    Baked falafel wraps

    Falafels are always a crowd-pleaser, but all that deep-frying and the accompanying mess can be a pain. Baking the patties is a much easier, and healthier, alternative.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 2 x 420g tins Chick peas, drained
    • 1 Small onion, grated
    • 1 Large garlic clove, crushed
    • 3 tbsp Chopped coriander
    • 1½ tsp Ground cumin
    • ½ tsp Ground coriander
    • ½ tsp Bicarbonate of soda
    • 3 tbsp Plain flour
    • 2 tbsp Olive oil
    • 4 Flatbreads
    • 50g Baby spinach
    • 150g Tzatziki


    1. Place the chick peas, onion, garlic, coriander, ground spices and a generous seasoning of salt in a food processor; pulse until coarsely puréed. Add the bicarb of soda and flour; process again to combine.
    2. Preheat the oven to 190˚C/gas 5 and line a large baking tray with parchment. With well-oiled hands, shape the mixture into 12 rounds and flatten slightly. Arrange on the tray and bake for about 25 minutes, turning over halfway through.
    3. Top the flatbreads with baby spinach leaves, tzatziki and 3 falafels each, then roll up and serve.

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