Falafel wrap

Arab food

The wonderful word of the arab food

Humas kebab Wrap

Some information about Falafel

Ingredients

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

qwerty

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