Falafal + beetroot wraps


Recipe and images courtesy of Laura Williams from My Little Hong Kong Kitchen



  • 1 400g Tin Cooked Chickpeas

  • 1 Garlic Clove 

  • 1 Handful Chopped Parsley

  • 1 Handful Chopped Coriander

  • 1 Small Red Chili

  • Juice 1 Lemon

  • 2tbsp Toasted Pinenuts

  • 2tbsp Plain Flour

  • Salt and Pepper to Season

  • For the Hummus:

  • 1 4oog Tin of Cooked Chickpeas

  • 1 Garlic Clove 

  • 150g Cooked Beetroot

  • 2tsp Tahini 

  • Salt and Pepper to Season


To assemble:

  • 4 Flour Tortillas

  • Lemon Juice

  • Salad Leaves

  • Feta 

  • Tomatoes




  1. Make the falafel by blitzing the garlic and chili in a food processor to break them down. Add in the chopped herbs and pulse for 5-10 seconds. Next add in the drained chickpeas, pine nuts, lemon juice, salt and pepper and flour and pulse to break down (take care not to puree it though, just until the ingredients are crumbly).

  2. Line a baking tray with baking paper and roll the dough into small bitesize balls (you should get around 10-12 in this recipe). Spray or brush with a little olive oil and bake in a preheated oven at 180 degrees for around 30 minutes.

  3. While the falafel bakes, make the hummus. Drain the chickpeas and reserve the juice. Chop the garlic and place into a food processor with the drained chickpeas. Blitz for 2 minutes until smooth. Add in the beetroot and tahini along with a pinch of salt and pepper and blitz for another minute or two until smooth and creamy (adding in a splash of the reserved chickpea liquid if too thick). Place into a airtight container and keep in the fridge for three days.

  4. To assemble, warm the tortillas slightly. Spread a tablespoon of the hummus on the base of the wrap and top with a few lettuce leaves. Squeeze over a little lemon juice and crumble over 2-3 baked falafel. Crumble a little feta on top and roll into a wrap.