Spiced Chickpea Falafel Wraps with Cucumber and Coriander Tzatziki

Lots of you  told me  on Instagram that you would like more simple healthy ideas for lunch etc. Here you go! The tzatziki gives a lovely freshness to the wrap. I know that coriander is a real no-no for some people, so please swap this for chives or parsley if you prefer. Recipe from How to be a better cook. 

Serves 2 

Cucumber and Coriander Tzatziki 

150g Greek yogurt 

¼ cucumber, cut into a small dice 

Leaves from a small handful of fresh coriander, roughly chopped 

Spiced Chickpea Falafels 

2 x 400g tins of chickpeas, drained and rinsed 

4 spring onions, finely chopped

2 garlic cloves, finely chopped

 2–3 tsp ground cumin 

1–2 tsp cayenne pepper (optional) Leaves from a large handful of fresh coriander Leaves from a few sprigs of fresh thyme

 1 egg, lightly beaten

 2 tbsp plain flour 

2 tbsp sesame seeds 

Sunflower oil 

To Serve 

4 large wholewheat, multigrain or plain flour tortilla wraps

 1 small red onion, finely sliced 

1 Little Gem lettuce, leaves torn into pieces 

1 red chilli, finely sliced (optional) 

Flaked sea salt and freshly ground black pepper 

Preheat the oven to 200 ° C, (fan 180 ° C), 400 ° F, Gas Mark 6. 

Mix the yogurt, cucumber and coriander for the tzatziki together in a small bowl. Season with salt and pepper and then set aside.

Wrap the tortillas well in tin foil and then place them into the oven for about 10 minutes to heat through. Then for the falafels, put the chickpeas, spring onion, garlic, cumin, cayenne (if using), coriander and thyme, half of the egg (you will only need half an egg for this recipe), the flour and salt and pepper, to taste, in a food processor and blitz together. 

The mixture should be fairly smooth, but still with a bit of texture. Divide the mixture into 12 even-sized pieces (each weighing about 50g). Squidge each one into a fairly tight ball so that the mixture stays together well, and then flatten them into roughly 1.5cm thick small patties. Scatter the sesame seeds onto a small plate and gently press both sides of each falafel into them to stick. 

Put a little bit of oil in a large frying pan over a medium to high heat and fry the falafels for about 1–2 minutes on each side until they are crisp on the outside and golden brown. Remove them from the pan and leave to cool a little. Remove the tortillas from the oven and unwrap them. 

Then spread each one with the tzatziki and scatter over the red onion, lettuce leaves and chilli, if using. Lay three falafels on top of each tortilla and then wrap them up. The falafels can be quite crumbly, but perfect once inside the tortilla.

Big love 

Lorraine xxx