For the falafel
- 175g dried chickpeas (do not use tinned chickpeas)
- ½ tsp baking soda
- Small bunch of parsley, roughly chopped
- Small bunch of coriander, roughly chopped
- Small bunch of dill, roughly chopped
- 1 courgette, grated
- 1 small onion, quartered
- 2 garlic cloves, peeled
- ½ tsp salt
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp cayenne pepper
- ½ tsp baking powder
- 2 tsp toasted sesame seeds
- Oil for frying
For the pickled carrot
- 40ml water
- 55ml white wine vinegar
- 1 tsp caster sugar
- ¼ tsp black mustard seeds
- Slice of ginger
- ¼ tsp black peppercorns
- 1 large carrot, peeled
For the beetroot hummus
- 3 small cooked beetroot, cut into quarters
- 200g tinned chickpeas, drained and rinsed
- 2 cloves garlic
- juice of 1 lemon
- 3 tbsp tahini
- 3 tbsp olive oil
- 2 tbsp warm water
- ¼ tsp salt
- ½ tsp ground cumin
For the wraps
- 4 flour tortillas
- 70g rocket
- One day in advance, place the dried chickpeas and baking soda in a large bowl and cover with water by about 5cm. Soak overnight in the fridge.
- The next day, drain the chickpeas and place in the bowl of a food processor. Add the herbs, courgette, onions, garlic, salt, pepper and spices. Whizz until combined.
- Transfer the falafel mix to a bowl and cover tightly. Chill for at least 1 hour.
- For the pickled carrot, combine all the ingredients except the carrot in a small pan. Bring to the boil, remove from the heat, strain and discard the flavourings. Allow to cool a little.
- Using a vegetable peeler, thinly slice the carrots into ribbons, then add to the warm pickling liquor. Allow to sit at room temperature for at least 30 minutes, turning over from time to time.
- For the hummus, place all ingredients into a food processor and whizz until creamy. Set aside.
- When you are ready to cook the falafel, remove the mix from the fridge and stir in the baking powder and sesame seeds. Using the scoop, shape the falafel mix into patties and place them on a clean chopping board.
- Fill a high-sided frying pan with 1cm of oil and heat to medium. Fry the falafels in small batches for 2 minutes on each side or until crispy and medium brown. Transfer to a plate lined with kitchen paper.
- To serve, drain the excess pickling liquor from the carrots, divide the hummus between the wraps, then top with a little rocket, falafels and the pickled carrot. Serve immediately.
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