Felafel roll

Felafels are a veggie delight. You've probably tried a dodgy one from a street vendor, to be avoided at all costs. Similarly, I had a dry one at a cafe recently. I am fussy about these little Middle Eastern chickpea balls. They are so simple to make yet sometimes they can go so wrong. These homemade ones are very nice. There's a little work in rolling them into balls, especially if the mixture is too wet. You might need to add some more flour. Falafels apparently originated in Egypt but they are now so popular that a certain fast food brand markets a McFalafel. Falafels are high in protein and fibre so a good news story for vegetarians.

Ingredients
3/4 cup of frozen broad beans, thawed, peeled (I used tinned butter beans - easier!)
1 can of chickpeas
1/3 cup of coarsely chopped fresh parsley (flat leaf is best but I used garden parsley)
1 small red onion, chopped coarsely
1/3 cup (50 g) of plain flour
2 teaspoons of ground coriander
1 teaspoon of ground cumin
1 teaspoon of bi-carb soda

 Method
1. Blend beans, chickpeas, parsley, onion, flour, coriander, cumin and bi-carb soda in a food processor until almost smooth.
2. Using a tablespoon, shape spoonfuls into ball-shaped patties.
3. Lay out on a tray and leave in the fridge for 30 mins.
4. Heat a frypan with a little oil and cook falafels until brown on both sides.
5. Place falafels on wrap bread, smothered with hummus, iceberg lettuce, tomato, red onion and a little sauce (chilli, barbecue, tomato). Wrap up tightly to serve.