I freaking love eating things in wraps/flatbreads/tacos – bit of an obsession of mine at the moment! This recipe is just beyond delicious and soooo easy!
Ingredients – Makes 4 flatbreads
For the flatbreads:
200g plain flour, 100ml tepid water, 2 tbsp olive oil
1/2 red cabbage, finely sliced
1 carrot, grated or finely sliced
1/2 red onion, finely sliced
1 tbsp sesame seeds
1 tbsp sesame oil
400g tinned chickpeas, drained
1 glove garlic
Handful fresh parsley
1/2 onion, finely chopped
1/2 tsp chilli flakes
1 tbsp plain flour
Blitz the chickpeas, parsley, garlic, onion , cumin and chilli flakes together until all combined.
Move to a bowl and stir in the flour. Shape into 8 patties. Pop in the fridge for 15 minutes.
While these are in the fridge make the slaw. Combine the carrot, red onion and red cabbage. Drizzle over the sesame oil and seeds and toss.
After 15 minutes, remove from the fridge. Heat some oil in a pan – let this get nice and hot and then add the falafels (you may need to do this in batches) and fry for about 3 minutes on each side. Remove from the heat and pop in the oven on a low heat to keep warm.
In a bowl mix the flatbread ingredients with your hands into a bowl. Separate into 4 balls and roll each out until about 1/2 cm thick. Heat a frying pan and cook each flatbread for about 1 minute on each side.
Serve by loading up a flatbread with some houmous, a little slaw and some falafels mmm!
Love, A x