FALAFEL WRAPS
MAKES 6 / PREPARATION: 15 MINS / CHILLING: 1 HOUR / COOKING: 20 MINS
1 can (400g) chickpeas, drained and rinsed
250g frozen broad beans, thawed and peeled
60ml (¼c) plain flour
60ml (¼c) parsley leaves
60ml (¼c) mint leaves
6 green onions, thinly sliced
1 egg
2 garlic cloves, crushed
5ml (1t) each ground cumin and coriander oil for deep-frying
180ml (¾c) baba ganoush
1 bunch rocket leaves
2 tomatoes, cut into wedges
1 small red onion, thinly sliced
6 Lebanese bread rounds
1 Put the chickpeas, beans, flour, parsley, mint, onions, egg, garlic and spices in a food processor. Process until almost smooth. Put the mixture in a bowl, then cover and chill in the fridge for at least 1 hour.
2 Using floured hands, roll rounded tablespoonfuls of falafel mixture into balls.
In a