Ingredients
1 Packet BFree 5 Avocado Wraps
1 tin chickpea rinsed and drained
2 ready cooked beetroots (unsweetened and vinegar free kind)
¼ cup chickpea/gram flour*
1 tsp ground cumin
1 tsp ground coriander
Small handful of coriander leaves roughly chopped
A small handful parsley leaves roughly chopped
1 garlic clove roughly chopped
1 tsp sea salt
Freshly ground black pepper
To Serve
Hummus
Cucumber
Avocado
Coriander
Green chilli
Raw sliced beetroot
Sesame seeds
Pickled red cabbage*
Method
Combine all the ingredients in a bowl and using a stick blender pulse until combined, but not completely pureed, chunky bits are good. This can also be done in a regular food processor.
If the mix is a little wet add a touch more chickpea flour to firm it up.
Cover and place in the fridge for at least 30 minute or until ready to cook.
Pre heat the oven to 180°C Fan.
Line a baking tray with parchment.
Use two dessert spoons to scoop and shape my falafel, OR a small ice cream scoop, make mounds, or wet your hands and form into rough balls. You should make 12 falafels.
Place on the baking tray and into the preheated oven for 20-30 minutes, until crisp on the outside and cooked through.
Warm the wraps slightly and spread with hummus, top each with 3 falafels, and your choice of salad garnishes. Avocado, green chilies, coriander, raw sliced beetroot, sesame seeds and cucumber. ENJOY!