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Falafel Wraps

Natasha Corrett and Vicki Edgson
  • Serves: 2
  • Preparation: 20
  • Cooking: 40
  • Ready: 60

A falafel is a Middle Eastern deep fried snack made from chickpeas. Perfect for a healthy, tasty and quick meal.


For the falafel

  • 50 g ground raw flax seeds
  • 50 g raw sesame seeds
  • 2 carrots, peeled and thinly sliced
  • 2 portobello mushrooms, cut into small dice
  • ½ small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 3 tablespoons olive oil
  • pinch of Himalayan pink salt
  • 150 g pistachios
  • 125 g raw almonds
  • 150 g raw sunflower seeds, soaked for 30 minutes and drained
  • 1 tablespoon finely chopped parsley
  • ¾ teaspoon ground cumin
  • 1 teaspoon lemon juice
  • freshly ground black pepper

For the iceburg lettuce wraps

  • 1 iceberg lettuce

For the mint yogurt

  • 250 g soya yogurt
  • 25 g mint leaves

For the tomato salsa

  • 400 g (13 oz) tomatoes, finely diced
  • 75 g (3 oz) red onion, finely diced
  • 1 small cucumber, deseeded and finely diced
  • 1 red chilli, deseeded and finely diced
  • ½ garlic clove, grated
  • 2 tablespoons olive oil
  • juice of 1 lime


To make the falafel

Preheat the oven to 110°C/225°F/gas mark ¼.

Combine the ground flax seeds and sesame seeds in a bowl and set aside.

Combine the carrots, mushrooms, onion, garlic and 2 tablespoons of the olive oil in a separate bowl. Add a pinch of salt and mix well. Place the pistachios, almonds and sunflower seeds in a food processor and process to a crumbly texture. Add the nut mixture to the vegetable mixture, together with the parsley, cumin and lemon juice. Mix thoroughly and season to taste with black pepper.

Form the mixture into balls 3–4 cm (1¼–1¾ inches) in diameter. Roll the falafel balls in the flax- and sesame-seed mix to coat well. Place on a baking tray (cookie sheet) and bake for about 40 minutes, or until crisp on the outside but still moist.

Serve the falafels, lettuce wraps, tomato salsa and mint yogurt in separate bowls. To assemble, place 3 falafels in a lettuce wrap and add a spoonful each of tomato salsa and mint yogurt.

To make the iceburg lettuce wraps

Chop the root off the lettuce and carefully peel away the large outer leaves. Place them in a large bowl of cold water until you are ready to serve, to keep them crisp and fresh. Pat dry to use.

To make the mint yoghurt

Place the yogurt in a bowl. Just before serving, finely chop the mint and stir into the yogurt (don’t chop before you are ready as the mint will turn black).

To make the tomato salsa

Place all the ingredients in a bowl and mix gently to combine.

Additonal notes

Taken from Honestly Healthy cookbook by Natasha Corrett and Vicki Edgson (Jacqui Small).

“Cooking a variety of seeds, like this, at a very low temperature in the oven protects the essential fats that they provide and ensures that the flavour remains fresh and the taste crunchy.”

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