Falafel and Hummus Flatbread Wraps
This mouthwatering falafel, hummus and flatbread wrap is a truly delicious vegan recipe, sure to delight any and all who try it! Packed with tons of goodness and irresistible flavours; a true must-try. Created and photographed by the talented Tamsin Hill
1 cup of cooked & drained aduki beans
2 heaped tbsp chickpea flour
2 heaped tbsp ground almonds
2 tsp black pepper
2 tsp paprika
2 tsp onion powder
2 tsp cumin powder
1 tsp baking powder
1 can chickpeas, drained
1 tbsp tahini
2 tbsp lemon juice
1 tsp cumin powder
2 tbsp olive oil
2 cups spelt flour
1 red onion, chopped
1 medium carrot, chopped
3 cloves garlic, crushed
1) Preheat your oven to 200 degrees Centigrade.
2) Blend all the felafel ingredients in a food processor, along with the onion, carrot and garlic cloves, until smooth. If it’s difficult making it smooth, add in a dash of olive oil. In contrast, if the mixture is too wet, add more chickpea flour/almond flour. You want to have a slightly wet mixture, but it must hold together in a ball shape and you should be able to shape it nicely without your hands getting too messy.
3) Roll the falafel mixture into approx. 6-8 ball shapes, and then press them down slightly with your hands on a lined baking tray.
4) Bake the falafels for 20-25 minutes, and then let them cool and dry out slightly, so they have a crusty outside with a soft inside.
5) To make the hummus, blend all of the hummus ingredients in either a blender or food processor. You want to achieve a creamy, set (but still slightly lumpy) texture that isn’t too runny or too thick.
6) Add extra seasoning to taste. Sometimes it’s good to add more tahini and cumin (with even a pinch of paprika) for a bigger punch of Middle Eastern flavour. Season well with salt – it makes a big taste difference!
7) To make the flatbreads, make a well in a pile of spelt flour on a clean surface, with the added seasoning mixed in.
8) Add the warm water and olive oil and mix the dough mixture until well combined and it forms a nice dough that can be picked up and placed into a bowl without fully losing shape.
9) Leave the dough covered for 30 minutes in a warm place.
10) After 30 minutes, roll the dough into little balls, and then roll them out until about 0.5cm width into the shape of a wrap (a wide oval shape is good).
11) Cook the dough on a heated and oiled grilling pan/skillet until both sides are cooked and slightly brown with some charring from the grill.
12) Once all of the separate components are prepared, spread the hummus on the flatbread, and place some falafel on top, with the addition of grated carrot, chopped lettuce/spinach, chopped red onion and chopped tomato (these are just suggestions – you can add whatever you like!) You can also add sprouted beansprouts or extra herbs such as coriander for some great flavour!