Wrap with falafel
serves 4
- 4 Mestemacher Wraps
- 12 cherry tomatoes
- 1 small head of green lettuce
- 4 mild hot peppers (glass)
- 3-4 stalks of mint
- 400 g Greek yoghurt
- salt, pepper, sugar
- 1 tin of chickpeas (265 g drained net weight)
- 1 onion
- 1 clove of garlic
- 2 tablespoons of white sesame
- 2 pinch of curry
- 1 pinch of cumin seed
- 2 pinch of coriander, ground
- 2-3 tablespoons of corn flour
- 500 ml oil for frying
- 2 tablespoons of cranberries
- 100 g cabbage salad
- Wash the tomatoes and halve them. Clean the lettuce, wash and spin it dry. Cut the hot peppers into approx. 1 cm large pieces.
- Wash the mint, chop it finely and mix it with the yoghurt. Season with salt, pepper and sugar.
- Place the chickpeas in a sieve and strain off the liquid. Peel the onions and garlic and chop them finely. Place the chickpeas in a tall measuring beaker together with sesame, onions, garlic, salt, pepper, curry, cumin seed and coriander and blend to a thick paste with a hand-held blender. Stir/knead a little bit of corn flour into the paste to thicken it.
- Heat the oil in a pot. Form small balls from the chickpeas mass and place these in the hot oil. Fry the falafel in the oil for about 4-5 minutes until crispy. Remove them with a skimmer and allow them to drip off on a kitchen towel.
- Briefly heat the wraps in the microwave, then spread mint-yoghurt onto them and top with the remaining prepared ingredients, roll up and serve.
Preparation time: 40 minutes
