Falafel wraps with feta

STEP BY STEP

Let's make something delicious.

1. 01

   Soak the chickpeas overnight in a bowl with plenty of cold water.

2. 02

   Peel the onion and garlic. Roughly dice the onion and roughly chop the garlic. Peel the ginger and finely grate it using a zester. Wash the parsley, shake dry and finely chop. Grind the coriander seeds and cumin in a pestle and mortar.

3. 03

   Put the chickpeas, onion, garlic, parsley, all the spices and olive oil in a food processor and pulse to a coarse mixture. Transfer to a large bowl, mix with the flour and baking powder, then knead into a firm dough.

4. 04

   Heat plenty of rapeseed oil in a large frying pan. Put the sesame seeds on a flat plate. Roll the falafel in the seeds and fry in the hot oil until golden brown on all sides. Drain on kitchen paper.

5. 05

   For the wrap filling, wash the baby spinach and spin dry. Cut the feta into thin slices. Halve the avocado, remove the stone, scoop out the flesh and cut into slices.

6. 06

   For the sauce, wash the mint, shake dry, pick off the leaves and finely chop. Wash the spring onions, trim off the roots and finely slice into rings. Wash the lime, lightly grate the zest using a zester and squeeze out the juice. Mix the yoghurt and crème fraîche with the lime zest, lime juice, mint and spring onions. Season with honey, salt and pepper.

7. 07

   Warm the wraps in the oven or microwave according to the packet instructions. Place the sauce, baby spinach, feta, avocado and falafel in the centre of each wrap, then fold in the bottom and sides.

8. 08

   If desired, tie the falafel wraps with a little kitchen string, garnish with herbs and serve.