Falafel Wraps with Tahini Sauce

For 2 servings

• Tin chickpeas, drained200 g
• Small onion, roughly chopped1/2
• Garlic clove1
• Fresh parsley2 tbsp
• Ground cumin1/2 tsp
• Ground coriander1/2 tsp
• Plain flour2 tbsp
• Salt and pepperto taste
• Vegetable oil, for frying3 tbsp
• Tahini2 tbsp
• Lemon juice1 tbsp
• Water2 tbsp
• Flatbreads or wraps2
• Shredded lettuce, sliced tomato and cucumber, to serve

1. 1

   In a food processor, blend the chickpeas, onion, garlic, parsley, cumin and coriander until roughly combined but not completely smooth, you want some texture, not a paste.

2. 2

   Transfer the mixture to a bowl, stir in the flour, and season with salt and pepper. Cover and chill in the fridge for at least 20 minutes, this helps the falafel hold together when cooking.

3. 3

   Shape the mixture into small patties, about the size of a golf ball, flattened slightly.

4. 4

   Heat the oil in a frying pan over medium heat. Fry the falafel for 3-4 minutes on each side, until golden brown and crisp on the outside.

5. 5

   While the falafel cook, mix the tahini, lemon juice and water in a small bowl until smooth and pourable, add a little more water if it's too thick.

6. 6

   Warm the flatbreads briefly in a dry pan or microwave.

7. 7

   Fill each flatbread with lettuce, tomato, cucumber and falafel, then drizzle generously with the tahini sauce before wrapping up.