Ingredients
For 4 people 
- 2 tablespoon(s) plain flour
- 1 pot Flowerdale Farm Flat Leaf Italian Parsley
- 1 pot Flowerdale Farm Coriander, rinsed and roughly chopped
- 3 tablespoon(s) extra virgin olive oil
- 0.5 teaspoon(s) freshly cracked pepper
- 0.25 cup(s) fine burghul
- 3 cloves garlic, crushed
- 3 tablespoon(s) lemon juice
- 2 teaspoon(s) salt
- 0.5 cup(s) hummus dip
- 1 large onion, roughly chopped
- 2 large ripe tomatoes, pulp removed and finely diced
- 2 teaspoon(s) cumin
- 1 pkt Mountain Bread
- 400 grams can chick peas, drained and rinsed
- 1 tablespoon(s) Olive oil for frying
- 150 grams punnet Flowerdale Farm Red Lentil Sprouts
- 0.5 teaspoon(s) all spice
- 1 pinch of salt and freshly cracked pepper or to taste
Method
- Falafels can be bought premade or made from packet mixture available from most supermarkets. You will need two falafels per wrap. But, if you are feeling inspired, follow this simple falafel recipe.
- To make falafels, blend chickpeas, onion, garlic, coriander, spices and flour in a food processor until mixture forms a thick paste.
- Form the mixture into squash ball size portions using two metal tablespoons. Fry the falafels in batches, in 2 inches of very hot oil until golden, drain on paper towel and allow to cool.
- To make the tabouleh, rinse burghul and set aside for 30 minutes. Cut parsley from its pot, rinse and finely chop.
- Combine burghul, lentils, parsley, tomatoes, lemon juice, olive oil and salt and pepper in a bowl and mix with a metal spoon until well combined.
- To assemble wraps, lay mountain bread pieces flat on a bench and spread each with a 6cm wide strip of hummus, 6 cm from the left and bottom edges and right to the edge of the top of the bread. Lay tabouleh mixture directly on the hummus and top with two falafels. Fold the left side of the bread firmly over the filling, then fold the bottom of the bread up and roll the wrap up very tightly from left to right.
- Repeat to make the required number of wraps and serve immediately.
