Falafel & Tarator Wraps

Name: Falafel & Tarator Wraps
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4–6
Cuisine: Egypt
Ingredients: pickles, banana peppers, turnips and beets, thinly sliced (optional); 1 handful of coriander/cilantro leaves; 1 tsp sea salt, plus extra for seasoning; 1 tsp ground allspice; 1 handful of parsley leaves, finely chopped; 1 tomato, thinly sliced (optional); 1 onion, thinly sliced (optional); Tarator; 1 handful of mint leaves; shredded lettuce; 1 handful of parsley leaves; 4–6 small loaves of Arabic Bread; freshly ground black pepper; sunflower oil, for deep-frying; 1 onion, quartered; 2 garlic cloves, crushed with the blade of a knife; 1 tbsp plain/all-purpose flour, if needed; ½ green pepper, deseeded; ½ tsp ground cumin; ½ tsp bicarbonate of soda/baking soda; 250 g/9 oz/1 heaped cup dried chickpeas, soaked overnight

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
40 min

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

It’s commonly believed that falafel originated millennia ago in Egypt, where they are prepared using a mixture of broad/fava beans and chickpeas. I prefer to stick with chickpeas, but don’t be tempted to use the canned variety, as they will fall apart.

Ingredients

250 g/9 oz/1 heaped cup dried chickpeas, soaked overnight

Africa
Egypt
Main course
Mediterranean
Vegan

Method

Drain the chickpeas well and leave in a colander for 2 hours to remove as much moisture as possible, shaking the colander every once in a while. Alternatively, a faster approach would be to use a salad spinner, if you have one: add the chickpeas, close and spin 2–3 times to remove the excess moisture. Set aside.
Put the onion, garlic, pepper, herbs, salt and sp