Falafel wrap

Arab food

The wonderful word of the arab food

Humas kebab Wrap

Some information about Falafel


400g can chickpeas, rinsed and drained.

garlic clove, chopped.

handful of flat-leaf parsley or curly parsley.

1 tsp ground cumin.

1 tsp ground coriander.

1/2 tsp harissa paste or chilli powder.

2 tbsp plain flour.

2 tbsp sunflower oil.

step 1: put all the cooked chickpeas, spices, herbs, all purpose flour or bread crumbs, salt and lemon juice in a bowl.

step 2: with a wooden spoon, mix all the ingredients mashing the chickpeas as you do so.

step 3: shape into small or medium sized balls or patties.

step 4: deep fry in medium hot oil like the way you would do for pakoras. before frying the falafels, do a test by adding a tiny ball of the mixture in hot oil. if this breaks while frying, then you need to add 1 to 2 tbsp more of the all purpose flour or bread crumbs. mix again and form the patties.

step 5: turn over to the other side whilst frying to ensure that the falafels are evenly fried.

step 6: drain falafel or kitchen tissues to remove excess oil. serve falafel hot with pita bread or serve as snack/starter with some sauce. even our very own mint coriander chutney goes well with it. i served falafel with parsley pesto.

Ps This is on how to make the falafel not the hole wrap because its hard to make a hole wrap and stuff

falafel wrap


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