Crisp falafel wrap

Name: Crisp falafel wrap
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 400 g dried chickpeas, soaked 18 hours; 1 medium onion, roughly chopped; 4 cloves garlic cloves; 40 g flat-leaf parsley; 40 g fresh coriander; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp baking powder; 2 tsp salt; 2 tbsp sesame seeds; 1 litre sunflower oil for frying; 4 pieces flatbread; 6 tbsp tahini sauce; 80 g pickled turnips; 2 medium tomato, sliced

Soaked chickpeas, never tinned, blitzed with herbs and fried until shatteringly crisp, then wrapped with tahini, pickled turnips and tomato.

45 min totalmildmedium

Instructions

1
Drain the soaked chickpeas and dry them well. They should still be hard and raw: do not cook them.
2
Pulse chickpeas, onion, garlic, parsley and coriander in a food processor until the mixture resembles coarse damp sand, stopping before it becomes a paste.
3
Stir through cumin, ground coriander and salt, then refrigerate the mix for 30 minutes so it firms up.
4
Fold in the baking powder just before frying. Adding it early makes the falafel flat.
5
Shape into 3 cm balls or patties, pressing firmly, and roll the edges in sesame seeds.
6
Heat the oil to 175 C. Fry in batches of six for about 3 minutes, until dark walnut brown and hollow-sounding.
7
Drain on a rack rather than paper so the crust stays crisp.
8
Warm the flatbread, spread with tahini sauce, add tomato and pickled turnips, crush in the falafel and roll tightly.

Notes

Dried chickpeas soaked overnight are mandatory. Tinned chickpeas hold too much water and the falafel will collapse in the oil. If the mix feels wet, chill it for 30 minutes and add a tablespoon of chickpea flour.

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