Edamame and chickpea falafel wraps
Baked green falafel made with edamame and chickpeas, wrapped with crunchy salad and a lemon tahini drizzle.
- Time40 min
- LevelMedium
- Costabout £1.40 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Line a tray with baking paper.
- 2
Blitz the edamame, chickpeas, onion, garlic, parsley and spices in a food processor until chunky but holding together. Stir in the chickpea flour.
- 3
Shape into 12 small patties and place on the tray. Brush with the oil.
- 4
Bake for 25 minutes, turning once, until golden and firm.
25 min - 5
Whisk the tahini with the lemon juice and 3 tbsp water to make a drizzle.
- 6
Warm the wraps and fill with falafel, cucumber, tomato and the dressing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.