Falafel wraps
5
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
These broad bean and chickpea falafels are quick to make and bursting with healthy ingredients
Ingredients
WW White Wraps
4 individual
0% fat natural Greek yogurt
6 tablespoon(s)
Tomato
200 g, baby plum, quartered
Cucumber
½ individual, extra large, halved and sliced
Spinach
1 portion(s), baby leaf
Coriander, fresh
10 sprig(s), roughly chopped
Spring Onions
6 medium, sliced
Lime
1 medium, cut into 4 wedges
Broad beans, boiled
350 g, fresh or frozen
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium, finely chopped
Garlic
3 clove(s), crushed
Cumin seeds
1½ tablespoon(s), level
Coriander, Dried
1½ teaspoon(s), level
Chilli flakes
¼ teaspoon(s), level
Chickpeas, cooked
1 can(s), large, drained
Plain White Flour
3 tablespoon(s), level
Egg white, raw
½ individual, lightly beaten
Instructions
1
To make the falafels, blanch the broad beans for 1-2 minutes. Drain and set aside to cool. Pop them out of their greyish pods.
2
Mist a large nonstick frying pan with cooking spray, add the onion and cook for 8 minutes until soft, adding a splash of water if needed to prevent burning. Add the garlic and spices, then cook for 2 minutes.
3
Tip the spiced onion mixture into a food processor and add the broad beans, chickpeas, flour and egg white. Season, then process until the mixture forms a thick paste. Shape into 12 patties and chill in the fridge to firm them up.
4
Wipe the frying pan clean with kitchen paper, then mist with cooking spray. Fry the patties over a medium heat for 3 minutes on each side, until golden – you will need to do this in batches.
5
Warm the wraps in the microwave for 10 seconds, then spread with the yogurt and top with the salad ingredients. Place three falafels on top of each wrap; fold it over. Serve with the lime wedges.
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