Falafel wrap with yoghurt & lemon dip


Falafel is made with chickpeas and spices, rolled into balls and deep fried. Instead of frying them I’ve opted to bake them in the oven and wrap them in a wholemeal wrap. A really delicious meal for anyone craving some indian food but simply don’t want all the calories. They can eaten on there own, as part of a salad, as a snack or rolled into bigger portions to make burgers. Perfect with some homemade yoghurt & lemon dip. Would be equally scrumptious with couscous or homemade chunky salsa.

Heres what you’ll need:

  • 2 tbsp olive oil
  • 400g chickpeas
  • 1 onion finely chopped
  •  1/2 tsp crushed garlic
  • 2 tbsp lemon juice
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 egg
  • 1 tbsp oats


How to make falafel balls:

Fry the onion in 1 tbsp oil until soft


Place onions into a mixing bowl and add chickpeas, cumin, turmeric, lemon juice, egg, oats, & 1 tbsp oil


Mash ingredients together with a potato masher


Roll into walnut sized balls (This recipe made 13 falafels)


Preheat the oven to 200 deg c

Place falafels onto a lightly greased baking tray and place in the fridge for 20 minutes

Drizzle with the remaining oil and bake in the oven for 30 minutes until golden brown, turning each one over half way through.



Serve falafels in a wholemeal wrap with some creamy avocado, salad filling of choice (I choose some mixed lettuce leaves & some red pepper) and some yoghurt and lemon dip


How to make yoghurt & lemon dip:

Mix together 2 tbsp of plain yoghurt, 2 tbsp fresh lemon juice & 1 tbsp parsley







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