This is not like your normal falafel wrap that can be dry and hard to eat. Soft and delicious, packed with flavour, these falafel wraps are sure to be a hit!
Serves
8
Ingredients
Pickle
- 1 pomegranate
- red wine vinegar
- extra virgin olive oil
- 1 1/2 cucumber
- 1 red onion
- 2 different coloured chillies
- 2 coloured carrots
- 1 bunch of fresh mint
- 8 flatbreads
- 200g frozen peas
- 1 1/2 tbsp self-raising flour
- 1/2tsp cumin seeds
- 80g shelled unsalted pistachios
- 125g soy yoghurt
- 1/2 bunch of fresh parsley
- 1 preserved lemon
- Chili jam
- 1 lemon
- 1 1/2 tbsp dukkah
- 1/4 tsp sweet smoked paprika
- Hummus
- Chickpeas (and juice)
- Salt and pepper
- 1/2 garlic clove
- Good olive oil
Method
For the pickle, squeeze half the juice of a pomegranate onto a large serving dish. Add the same amount of vinegar and drizzle over olive oil.
Add thinly sliced red onion, chillies, cucumbers, carrot ribbons and combine with the liquid. Bash out pomegranate seeds onto the top as well as torn mint leaves. Mix well and set aside.
To make the falafel, put a tin of chickpeas, a bunch on mint leaves, peas, toasted cumin seeds and self raising flour into a blender along with 1/2 of the preserved lemon.
In a frying pan, add olive oil and a tablespoon of the falafel mixture. Cook for 5 minutes on each side until golden brown.
Warm flatbreads, and layer with the hummus, pickle, yoghurt, chili jam and falafel. Finish with parsley, roll the flatbreads and enjoy!
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Sparkling Eats 
looks delicious!