Crispy Baked Falafel Wrap with Tahini Sauce & Roasted Vegetables
Baked chickpea herb patties served in a wholemeal wrap with tahini-lemon sauce and roasted vegetables.
- 200 g tinned chickpeas, drained and rinsed
- 25 g fresh parsley, roughly chopped
- 15 g fresh coriander, roughly chopped
- 1 tsp ground cumin
- ½ tsp ground coriander
- 20 g plain flour
- ½ tsp baking powder
- 30 g tahini paste
- 20 ml lemon juice
- 2 tbsp water
- 1 tbsp olive oil
- 1 piece wholemeal wrap or flatbread
- 80 g cherry tomatoes, halved
- 60 g cucumber, sliced into batons
- 1 pinch sea salt and black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. In a food processor, pulse chickpeas, parsley, coriander, cumin, ground coriander, flour, baking powder, salt, and pepper until the mixture resembles breadcrumbs but still holds together when squeezed.
- Step 2
Form the mixture into 6–8 small patties (about 3cm diameter and 1.5cm thick). Place on a baking tray lined with baking paper. Drizzle with 10ml olive oil and bake for 20–25 minutes until golden and crispy.
- Step 3
While falafel bakes, make the tahini sauce: whisk together tahini, lemon juice, water, and a pinch of salt until smooth and pourable. Adjust consistency with more water if needed.
- Step 4
Warm the wrap or flatbread in a dry pan for 30 seconds on each side.
- Step 5
Spread tahini sauce down the centre of the wrap. Layer with warm falafel patties, cherry tomatoes, and cucumber batons.
- Step 6
Roll the wrap tightly, tucking in the sides. Serve immediately, cut in half if desired.
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