Falafel and Hummus Wrap

Ingredients

• 4 large flatbreads
• 250 g hummus
• 1 tin of chickpeas, drained and dried
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tbsp olive oil
• 60 g tahini
• juice of 1 lemon
• 2 tomatoes, diced
• 1/2 cucumber, diced
• 1/2 red onion, sliced thin
• a big handful of parsley

Method

1. Dry the chickpeas

   Roll the drained chickpeas in a cloth until they look matt rather than shiny. This is the shortcut version — proper falafel needs raw soaked chickpeas, but crisped tinned ones do the same job in a wrap in a fifth of the time.

2. Crisp them

   Fry in the oil over a high heat, shaking the pan, until they split and crackle, then stir in the cumin and coriander off the heat. Adding the spices to a hot dry pan burns them in seconds.

   8 min

3. Loosen the tahini

   Whisk the tahini with the lemon juice, salt and cold water a spoonful at a time. It seizes stiff before it slackens into a pourable cream — keep going.

4. Warm and spread

   Warm the flatbreads so they fold without cracking, and spread hummus right to the edges. It is the sauce and the glue for the seam at the same time.

5. Fill and roll

   Load the chickpeas, tomato, cucumber, onion and parsley down the centre, adding pickled turnips or chillies if you have them, pour the tahini over, and roll tight. Keep the salad off the very edges or the seam will not hold.