I finally bit the bullet and made my own falafel. I was a little freaked about making them. It seemed a bit like alchemy, making egg free, gluten free tasty patties from chickpeas. Well, I needn’t have feared. They came out sensational! I was putting off making them for a while, but once I figured that I want to serve them like this, I just needed a man-free night so I could cook a meat-free meal. I think this is going to be one of the best things about being single again.
These wraps are seriously packed full of fresh flavour and texture. There’s crunchy falafel, smooth labne and moist sauce. The spicy earthiness of the falafel work beautifully with the tangy labne; sweetness and heat of the roasted chilli sauce; and the freshness of the mint, coriander and parsley. You simply have to make these!
|1/2||cup||fresh mint leaves|
|1/2||cup||fresh coriander leaves|
|1/2||cup||fresh parsley leaves|
*Use your favourite red chillies. I would recommend two or three of those large mild red chillies. But I used some bell chillies a friend grew in her garden.
Preheat a barbeque or griddle pan. Cook the chillies, turning occasionally, till the skin blisters and goes black. Remove the chillies from the heat, place in a bowl and cover with cling film or some other lid. Allow them to cool.
Peel the chillies, discard the skin, seeds (unless you want to add some for heat) and stalk. Place the flesh from the chillies in a mortar and pestle with a pinch of salt and grind to a paste. Add the olive oil and grind some more. Set the roasted chilli sauce aside.
Place the flat bread on the hot griddle pan for a few minutes to freshen them up a little. Place a flat bread on each serving plate. Top each flat bread with half the herbs, then half the labne and the falafel. Drizzle over chilli sauce to taste. Enjoy!