Falafel is wonderful ... Here’s the recipe. Serves 8-10 INGREDIENTS DIRECTIONS 1. The night before serving, place the chick peas in a bowl of cool water to cover by at least three inches.

Combine all the falafel ingredients in a food processor ... Combine all tabbouleh ingredients in a bowl and set aside. Combine all the sauce ingredients in a bowl, tasting to make sure seasoning ...

Put the dry chickpeas in a bowl and cover with plenty of ... The other way to get a jump on this recipe is to make and bake ...

Preheat oven to 425 ˚F (220 ˚C). 2. Place chickpeas, onion, garlic, parsley, cilantro, cumin, salt, and chili flakes in bowl of food processor and pulse until combined but still chunky. 3. Add flour ...

To make the falafel, put all the falafel ingredients ... lemon juice and harissa in a small bowl. Warm the wraps in a large pan over a medium heat for 1–2 minutes, then spread a large spoonful ...

This easy baked falafel recipe is made with fresh herbs ... For the tzatziki, put the yoghurt into a small bowl. Squeeze the grated cucumber to remove excess liquid, then add to the yoghurt ...

While the falafel batter is chilling, in a small bowl, whisk together the tahini, water, lemon juice, mustard and garlic until it forms a sauce. Cover and chill.

Ever made falafel at home? Now is your chance with this harissa falafel wrap recipe, here to make lunchtimes during lockdown more exciting and tasty.