Falafel wraps

Ingredients

Falafel

250 g dried chick peas (soak for at least 8 hours)

1/2 bunch parsley (bottom half w/ stems, save top for tabbouleh)

1 bunch coriander

3 shallots

2 cloves of garlic

1 tsp cumin

1/2 tsp coriander

1.5 tsp salt

1/2 tsp baking powder

1 tbsp flour

4 tbsp water

Tabbouleh

2/3 cup bulgur

5 roma tomatoes (diced)

1 teaspoon fine sea salt

1/2 bunch parsley (top half)

1 bunch mint

⅓ cup extra-virgin olive oil

3 to 4 tablespoons lemon juice, to taste

1 medium clove garlic, pressed or minced

Toppings

Wild cucumbers

Lettuce

Feta

Hot sauce

Pickled turnip

Pita

Humus

Garlic dip

Directions

Place chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12 + hours (even 2 days is fine).

Drain chickpeas well. Place in food processor, add remaining Falafel ingredients.

Blitz for 2 to 3 minutes on high, scraping down sides as necessary, until the chickpeas are very small grains.

Pour oil in a skillet or large pot to shallow fry. Heat on medium high to 180 - 190C.

Place a ball in a large spoon (or tongs) and slide ball in. Cook in batches for around 4 minutes, using 2 forks to roll, until deep golden and super crusty on the outside.

Drain on paper towels. Repeat with remaining falafel.

Serve fresh out of the fryer. Falafel mix keeps in fridge for 3 days - make your falafels fresh.