Falafel and hummus wraps
Crisp store-bought falafel in warm Lebanese bread with hummus, lemony tomato and cucumber salad and a garlicky tahini drizzle. Lunch in 15 minutes.
- Prep
- 8 min
- Cook
- 7 min
- Serves
- 4
- Per serve
- 690 kcal
Ingredients
Method
Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add the falafel and cook, turning every minute or so, until crisp on the outside and hot in the middle. Squash them a little with a spatula if they're large so they heat through.
While they cook, toss the tomato, cucumber, red onion and parsley with the remaining oil, half the lemon juice and a pinch of salt.
Whisk the tahini, garlic and remaining lemon juice with 2 to 3 tablespoons of water until it's smooth and pourable. It will seize up before it loosens, so keep whisking. Season with salt.
Move the falafel to a plate. Warm each wrap in the hot pan for about 15 seconds a side so it's soft and pliable.
Spread a thick stripe of hummus down the middle of each wrap. Top with lettuce, the salad and 3 or 4 falafel, lightly crushed, then drizzle with tahini sauce. Fold in the bottom, roll up tightly and serve.
Tips
- Falafel can also go in a 200°C air fryer for 6 to 8 minutes; no oil needed.
- Pickled turnips or a spoon of chilli sauce make it taste like a falafel shop wrap.
- Wrap the bottom half in baking paper or foil so it holds together when you eat it.
