Falafel Wraps recipe (Lunch)
Drain the beans and chickpeas and put them into the processor. Finely grate in the lemon zest, then add a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks. Blitz until smooth, scraping down the sides of the processor. Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick. Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp.
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