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

  1. Wash the tomatoes and halve them. Clean the lettuce, wash and spin it dry. Cut the hot peppers into approx. 1 cm large pieces.
  2. Wash the mint, chop it finely and mix it with the yoghurt. Season with salt, pepper and sugar.
  3. 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.
  4. 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.
  5. 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