Recipe Vortex

For the Falafel:

400 g chickpeas, drained and rinsed

1 red onion

2 garlic cloves

2 tbsp cumin

1/4 tsp cinnamon

1/2 tsp chili powder

4 tbsp chickpea flour

1 handful parsley

1 tsp salt

to taste pepper

For the salsa:

4 medium tomatoes

1 medium shallot

juice of a half lime

1 tbsp oil

parsley, chopped

or

cilantro, chopped

to taste salt and pepper

Additionally:

1 avocado, sliced

1 tbsp sunflower oil

4 Wraps or pitas

1 package mixed greens

tzatziki

For the Salsa:

Chop the tomatoes and the shallots into small cubes then add the other ingredients. Mix together and set aside.

For the Falafel:

For this step, use a food processor.

Add the chickpea to it with every other ingredient except the parsley.

Blend them together, until it is completely blended. Check the consistency. If it is not thick enough, add more flour and mix it again.

Chop the parsley very finely then mix into the falafel batter.

Check the salt amount in it. If it needs more, then add and mix it in.

Form the falafel (small “coins”) in order to fit in the wrap easily. Use oil for your hand if it’s getting sticky.

Heat up a little sunflower oil in a skillet pan (max 1 tbsp.). Add the little falafel “coins” and cook slowly on a medium heat both sides until it’s golden. You can even put a lid above it.

Warm up the wraps, add the mixed salad, the sliced avocado, the falafel and tomato salsa. Roll it up and enjoy it!