

Falafel Wraps with a Roasted Onion Hummus
Homemade falafels and hummus infused together in a wrap, with wild rocket and fresh natural yogurt.
- 0:45 TIME
- 10 Portions
INGREDIENTS
Hummus:
100g onion, peeled & diced
5g sesame seeds
75ml olive oil
Falafels:
800g drained cooked chick peas
10ml CHEF® Vegetable Concentrate
12g garlic, peeled and crushed
8g harissa spice
8g smoked garlic
10g fresh coriander
50g plain flour
5ml olive oil
8g ground cumin
20ml rapeseed oil for pan frying
400g drained cooked chickpeas
10ml lemon juice
10 ml CHEF® Vegetable Liquid Concentrate
For dressing the wraps
10 wholemeal 8-inch tortilla wraps
150g wild rocket
50ml 0% fat natural yogurt
METHOD
Prep:25 minutes. Cook:20 minutes.
Hummus:
- Place all ingredients except the olive oil into the blender and blitz until smooth.
- With the blade still going drizzle in the olive oil until correct consistency is obtained.
- Check seasoning and adjust if required.
- Store in a lidded container in the fridge until required.
Falafels:
- Place all ingredients in the blender & blitz until smooth.
- Check if the mixture is dry enough to roll by hand, if not add a little more flour
- Roll out 30 equal sized balls.
- Heat the Rapeseed oil and pan fry the falafels until golden and crisp on the outside.
- They may crisp before heated throughout so check the core temp and finish in the oven if required.
For dressing the wraps
- To serve, spread the hummus on the inside of one wrap
- Add the rocket & then the warmed falafels.
- Top with the natural yogurt, fold and serve
CHEF'S TIP
Why not try to keep some flour to the side for your hands when rolling the falafels.
Products used in the recipe

A rich and flavourful concentrate with onion and parsley for an authentic vegetable taste. Ideal for adding a depth of flavour to soups and vegetable based dishes. CHEF Liquid Concentrates are versatile and dissolve instantly. In a rich liquid form, you can add them drop by drop to a dish until you get the precise flavour you want.