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Vegan Falafel Wraps Recipe


Falafel Wrap

Credit: Lisa Guy

Legumes such as chickpeas are a great vegetarian source of iron. We need adequate iron in our diet for energy production and to make red blood cells that transport oxygen around the body. Iron is also required to make neurotransmitters like serotonin, our feel-good hormone. And luckily, these vegan falafel wraps have got you covered!

Serves: 4

VG

Ingredients

Method

  • 1 cup dried chickpeas, soaked overnight
  • 2 tbsp chickpea flour
  • 1 cup packed fresh parsley
  • ¾ cup packed fresh coriander
  • ½ cup finely chopped red onion
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • Good pinch sea salt & pepper
  • ½ tsp baking powder
  • 1 tbsp lemon juice
  • Wholemeal pita bread
  • Suggested fillings: tomato, shredded lettuce, cucumber, sauerkraut
  • Suggested sauces: tahini sauce, tzatziki, hummus or baba ghanoush
  1. Soak dried chickpeas overnight in a large bowl covered in water. Make sure chickpeas are covered in around 4 inches of water. Drain them well the next day.
  2. Place chickpeas in your food processor with chickpea flour, parsley, coriander, onion, garlic, cumin, sea salt, pepper, baking powder, and lemon juice. If the mixture is too wet add a little more flour. If the mixture is too dry add a little lemon juice or olive oil. Don’t over-blend it — you don’t want a puree. Process just enough so the mixture starts to hold together.
  3. Make 2 tbsp balls with the mixture and then place them on a tray and refrigerate for 30 min.
  4. Falafels can either be pan fried in olive oil until golden, or oven baked. To oven bake your falafels preheat the oven to 190°C. Brush them with olive oil and then bake them for 15 mins, turn and bake for a further 10 mins until golden.
  5. Serve your falafels in warm pita bread with lots of salad veggies and your preferred sauces.



 

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .