Make falafels with edamame beans and chickpeas to make these tasty wraps. If you’re short on time, you can use shop-bought hummus and falafels
Prep:20 mins
Serves 3 (or 2 adults and 2 children)
100g frozen edamame beans400g can chickpeas, drained1 small garlic clove, chopped1 tsp ground cuminsmall handful of parsley, roughly chopped, plus extra to serve (optional)1 tbsp plain flour1 tbsp olive oil, plus extra for rolling and brushing
STEP 1Heat the oven to 190C/170C fan/gas 5. Line a baking tray with baking parchment. Put all the falafel ingredients, except the oil, in a blender and season lightly. Blend until you have a smooth mixture – a few chunks of edamame are fine. STEP 2With oiled hands, scoop up tablespoon-sized portions of the mixture, roll into balls (you should get 16) and put on the baking tray. Gently press down each falafel with the palm of your hand. Brush each falafel with a little oil, then bake for 20 mins until firm and golden.STEP 3Mix the cabbage with a pinch of salt and the lemon juice, and set aside for 5 mins to pickle. Warm the wraps and spread with hummus. Top with the cabbage, falafel (5 each for adults, 3 for children), cucumber, extra parsley, if using, and chilli for those who don’t mind spicy food.
