Felafel wraps

Serves 4

Prep

20M

Cook

45M

Total

1H 5M

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Ingredients

3/4 cup (110g) frozen broad beans, thawed, peeled

420 gram can chickpeas, rinsed, drained

1/3 cup coarsely chopped fresh flat-leaf parsley

1 small red onion (100g), chopped coarsely

1/3 cup (50g) plain flour

2 teaspoon ground coriander

1 teaspoon ground cumin

1 egg

1 teaspoon bicarbonate of soda

4 large pita breads (320g)

1 cup (260g) hummus

50 gram mesclun

Marinated grilled eggplant

6 baby eggplants (360g), sliced thinly lengthways

2 tablespoon olive oil

2 clove garlic, crushed

1 tablespoon white wine vinegar

1 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Blend or process beans, chickpeas, parsley, onion, flour, spices, egg and soda until almost smooth. Shape rounded tablespoons of mixture into 16 felafel patties. Place on tray, cover; refrigerate 30 minutes.

2.To make marinated grilled eggplant; cook eggplant on heated oiled flat plate until browned both sides. Combine eggplant in medium bowl with remaining ingredients.

3.Cook felafel on heated oiled flat plate until browned both sides.

4.Spread heated pitas with hummus; top with mesclun, eggplant and felafel, roll to enclose filling.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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