Carrot Falafel Wraps

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Carrot Falafel Wraps

 

 

400 g (14 oz) can chickpeas (garbanzo beans), rinsed

1 small carrot, finely grated

1 teaspoon ground cumin

1 small red onion, finely chopped

1/4 cup chopped fresh flat-leaf parsley

olive oil cooking spray

3 roma tomatoes, chopped

1/3 cup plain soy yogurt

4 teaspoons chopped mint

freshly ground black pepper, to taste

4 GF wraps

 

 

1. Preheat oven to 200 C (400 F) or 180 C (350 F) fan forced.

 

2. Line baking tray with baking paper (parchment).

 

3. Process chickpeas (garbanzos) until smooth; transfer to a large

bowl. Add carrot, cumin and a pinch of salt. Add half the onion and

parsley; mix well.

 

4. With damp hands, roll tablespoons of mixture into balls. Place on

prepared tray; flatten slightly. Spray patties with oil. Bake 15

minutes. Turn and bake 10 minutes more or until light brown.

 

5. Meanwhile, combine tomato, remaining onion and parsley in a bowl.

 

6. Whisk yogurt with freshly ground black pepper until smooth; stir in

mint.

 

7. To serve, spread wrap with mint yogurt; top with tomato salad and

falafel. Roll up.

 

 

Serves 4.