(small, peeled and finely chopped)
|1 tsp tsp||hot paprika hot paprika|
|1 tsp tsp|| cinnamon
|400 g g|| chickpeas
(rinsed and drained)
(dried, finely chopped)
|1 tbsp tbsp||pumpkin seeds pumpkin seed|
|1 tbsp tbsp|| seed mix
(plus extra to serve)
|1 tbsp tbsp||flour flour|
|4|| tortilla wraps
|120 g g|| Green salad
(peeled, stoned and sliced)
|100 g g|| cherry tomatos
|8 tbsp tbsp||sour cream sour cream|
|olive oil olive oil|
Fruity falafel wrap
Wrap up for winter! Enjoy the flavours of Morocco with these fragrant, fruity falafels, served in a wrap with crunchy seeds, creamy avocado and zesty tomatoes. Serve with two portions of your favourite vegetables.
- Heat 1 tbsp oil in a pan and fry the onion for 3-5 minutes, until lightly golden. Add the paprika and cinnamon for warmth and cook for 1-2 mins until fragrant, then remove from the heat and allow to cool.
- Once cooled, tip the spiced onion into a food processor along with the dates and apricots for fruitiness, pumpkin seeds, seed mix, flour and chickpeas for bulk. Pulse to a thick paste, adding a splash of water to loosen if necessary.
- Roll the falafel paste into 12 equal-sized balls, flattening slightly with the palm of your hand. Chill for 15 minutes, while you preheat the oven to 200ºC/180ºC fan/gas mark 6.
- Arrange the falafels on a lined baking tray and brush with oil. Bake for 20 minutes, serving in warmed tortilla wraps with salad, avocado, tomatoes, soured cream and extra seeds for crunch.