- 3 tins of chickpeas.
- 3 onions, finely chopped.
- 2 cloves of garlic, chopped
- Fresh parsley, chopped
- Fresh coriander
- 3 teaspoons cumin
- 6 tablespoons flour
- Oil for frying
Add chickpeas to a bowl and blend. Mix remaining ingredients together in the bowl.
Make into balls the size of a golf ball. It is recommended to flatten them a little before frying but I like to keep them in a ball shape.
Fry them in a pan (oil to about 2 inches high in pan).
Fry for about 3-4 minutes.
Spread some Harissa on a wrap. Then spread on some Houmous.
Add 3 falafel balls and squash down a bit. Then add vegetables. I added tomatoes, peppers, cucumber, onions and gherkins. All finely chopped. Then wrap.
Eat and enjoy.
They are delicious. They are the closest in taste to the falafel wraps at Petticoat Lane food market in London.