Falafel and Hummus Flatbread Wraps

This mouthwatering falafel, hummus and flatbread wrap is a truly delicious vegan recipe, sure to delight any and all who try it! Packed with tons of goodness and irresistible flavours; a true must-try. Created and photographed by the talented Tamsin Hill

For the falafel:

Organic Aduki Beans 1kg (Sussex Wholefoods)

1 cup of cooked & drained aduki beans

Organic Chickpea Flour, Gluten-Free 1kg (Sussex Wholefoods)

2 heaped tbsp chickpea flour

Organic Ground Almonds 1kg (Sussex Wholefoods)

2 heaped tbsp ground almonds

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

2 tsp salt

Organic Black Pepper Powder 100g (Sussex Wholefoods)

2 tsp black pepper

Organic Paprika 100g (Sussex Wholefoods)

2 tsp paprika

Onion Powder 200g (Sussex Wholefoods)

2 tsp onion powder

Cumin Powder 100g (Hampshire Foods)

2 tsp cumin powder

Organic Garlic Powder 100g (Sussex Wholefoods)

1 tsp garlic powder

Gluten-Free Baking Powder 250g (Sussex Wholefoods)

1 tsp baking powder

For the hummus:

Chick Peas in Water, Organic 400g (Biona)

1 can chickpeas, drained

Natural Tahini 270g (Al'Fez)

1 tbsp tahini

Organic Lemon Juice 250ml (Sunita)

2 tbsp lemon juice

Cumin Powder 100g (Hampshire Foods)

1 tsp cumin powder

Organic Garlic Powder 100g (Sussex Wholefoods)

1 tsp garlic powder

For the flatbreads:

Organic Italian Extra Virgin Olive Oil 500ml (Clearspring)

2 tbsp olive oil

Wholemeal Spelt Flour, Organic 1kg (Doves Farm)

2 cups spelt flour

Other Ingredients

1 red onion, chopped
1 medium carrot, chopped
3 cloves garlic, crushed

Method

1) Preheat your oven to 200 degrees Centigrade.
2) Blend all the felafel ingredients in a food processor, along with the onion, carrot and garlic cloves, until smooth. If it’s difficult making it smooth, add in a dash of olive oil. In contrast, if the mixture is too wet, add more chickpea flour/almond flour. You want to have a slightly wet mixture, but it must hold together in a ball shape and you should be able to shape it nicely without your hands getting too messy.
3) Roll the falafel mixture into approx. 6-8 ball shapes, and then press them down slightly with your hands on a lined baking tray.
4) Bake the falafels for 20-25 minutes, and then let them cool and dry out slightly, so they have a crusty outside with a soft inside.
5) To make the hummus, blend all of the hummus ingredients in either a blender or food processor. You want to achieve a creamy, set (but still slightly lumpy) texture that isn’t too runny or too thick.
6) Add extra seasoning to taste. Sometimes it’s good to add more tahini and cumin (with even a pinch of paprika) for a bigger punch of Middle Eastern flavour. Season well with salt – it makes a big taste difference!
7) To make the flatbreads, make a well in a pile of spelt flour on a clean surface, with the added seasoning mixed in.
8) Add the warm water and olive oil and mix the dough mixture until well combined and it forms a nice dough that can be picked up and placed into a bowl without fully losing shape.
9) Leave the dough covered for 30 minutes in a warm place.
10) After 30 minutes, roll the dough into little balls, and then roll them out until about 0.5cm width into the shape of a wrap (a wide oval shape is good).
11) Cook the dough on a heated and oiled grilling pan/skillet until both sides are cooked and slightly brown with some charring from the grill.
12) Once all of the separate components are prepared, spread the hummus on the flatbread, and place some falafel on top, with the addition of grated carrot, chopped lettuce/spinach, chopped red onion and chopped tomato (these are just suggestions – you can add whatever you like!) You can also add sprouted beansprouts or extra herbs such as coriander for some great flavour!