Falafels with mini tortillas

Name: Falafels with mini tortillas
Yield: 20
Ingredients: 2 tins Chickpeas, approx. 420g each, drained (Main); 2 cloves Garlic, chopped; 1 Lemon, zested; ¼ cup Parsley; ¼ cup Coriander; 1 tsp Ground cumin; ½ tsp Salt; 1 Tbsp Self raising flour, plus extra for dusting; 1 dash Oil, for cooking; 2 cups Flour; 1 tsp Baking powder; ½ tsp Salt; ¾ cup Boiling water; ¼ cup Neutral oil; ½ Green pepper; ½ Red peppers; 1 Spring onion; 1 small handful Coriander; ¼ cup Tahini; ¼ cup Lemon juice; 2 Tbsp Runny honey

Makes: 20

Babiche Martens

Angela Casley

Food writer for Viva

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It is easy to pre-cook these falafels and mini tortillas, and have the salsa and dressing made and ready to serve. A quick zap in the microwave for the tortillas (or a few minutes in the oven wrapped in foil) and they are ready to top with the warmed falafel and dressings.

This falafel mix also makes a fabulous burger patty — add to a ciabatta roll or pita pocket with dressing, lettuce and salsa.

Falafels

2 tins	Chickpeas, approx. 420g each, drained (Main)
2 cloves	Garlic, chopped
1	Lemon, zested
¼ cup	Parsley
¼ cup	Coriander
1 tsp	Ground cumin
½ tsp	Salt
1 Tbsp	Self raising flour, plus extra for dusting
1 dash	Oil, for cooking

Tortillas and salsa

2 cups	Flour
1 tsp	Baking powder
½ tsp	Salt
¾ cup	Boiling water
¼ cup	Neutral oil
½	Green pepper
½	Red peppers
1	Spring onion
1 small handful	Coriander

Dressing

¼ cup	Tahini
¼ cup	Lemon juice
2 Tbsp	Runny honey

Directions

Into a food processor place the chickpeas, garlic, lemon, parsley, coriander, cumin, salt and flour. Blend until it sticks together. Roll into golf ball-sized balls then press down slightly. Place in the fridge until ready to cook.
Dust falafels lightly with flour and shallow fry on medium heat until crisp on both sides.
To make the salsa, combine chopped peppers, spring onion and coriander in a bowl. Season with salt and pepper and set aside.
Shake dressing ingredients together in a jar.
To make tortillas, place flour, baking powder and salt into a large bowl. Combine water and oil and pour into the middle of the flour. Combine with a spoon and then tip on to the bench and knead together until smooth. Cut dough into 20 even-sized balls. Roll on a lightly floured board until thin and approximately 10cm in diameter.
Heat a lightly oiled pan to a high heat. Cook each tortilla for 2 minutes each side until lightly browned. Stack to keep warm while you cook the remainder.
Serve with falafels, dressing and salsa, along with coriander and lime wedges.