© J Sainsbury plc 2020
Falafel and tzatziki wraps
Budding chefs can help make these little wraps for a quick and tasty lunch
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Ready in 1 hour 35 minutes
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Cooking time 25 minutes
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Prep time 1 hour 10 minutes
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Serves 4
Ingredients
- 2 tbsp olive oil
- 1 onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 800g chickpeas in water, drained and rinsed
- Zest and juice of ½ lemon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp fresh coriander leaves, washed and chopped
- 40g breadcrumbs
- 1 medium egg, seperated
- 230g tzatziki
- 7g fresh mint leaves, washed and picked
- 120g pack bistro salad
- 125g cherry tomatoes, washed and halved
- 4 flour tortillas
Method
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1
Heat ½ tbsp of the oil in a pan and cook the onion for 5 minutes until softened, adding the garlic for the last minute. Tip into a food processor along with the chickpeas, lemon zest and juice, cumin, ground coriander, fresh coriander, breadcrumbs. Beat the egg yolk and add to the mixture. Whizz until combined.
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2
CHILDREN: Shape the mixture into 12 balls. Place on a plate and chill in the fridge for 15 minutes.
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3
Preheat the oven to 180ºC/gas mark 4. Heat the remaining oil in a large frying pan and fry the balls for 2-3 minutes each side until golden. Put on a baking tray, then cook in the oven for 10-15 minutes until golden.
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4
CHILDREN: Divide the tzatziki, mint, salad, tomatoes and falafels between the tortillas and serve.
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