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Homemade Falafel Wraps – Vegan
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Calories:
Author:
Matt Dobson
Ingredients
vegetable oil
for frying
440
g
can chickpeas or
Fava bean defrosted OR 1/2 of each
1 1/2
onions
peeled roughly quartered
4
clove
garlic
1
bunch parsley
1
bunch coriander
1
tsp
. baking powder
1 1/2
tsp
. salt
1
tsp
. paprika
2
tsp
. cumin
2
tsp
. ground coriander
clove
Pinch ground
Pinch salt
Instructions
Drain the chickpeas and fav beans if using.
Place the beans and chickpeas in a food processor or Thermomix with all the ingredients except the oil.
Process for a few minutes or until a soft, mince texture forms and you are able to get the mixture to hold a shape.
Heat the oil to 180 degree celsius.
I shaped the falafel with two spoons to make a quenelle. You can use your hand to form a ball or a croquette.
Gently drop the falafel into the oil and fry until crispy.
Drain on absorbent paper.