2 People Student Week Day 6

Falafal wraps with salad and dips • Photo by philAshley.com

These falafals are so cheap to make and with the salad makes for a very healthy meal. The wraps are made the same way as the chapati recipe so cost pennies. You can add other toppings, but we’ve gone for the traditional Greek Hummus and Tzatziki.

There is enough in this recipe to save a couple of falafal or the dips for another lunch or you could just eat the lot in one go.

Egg on toast

Jacket potato with cheese

Falafal wraps with salad and dips


Serves 4


1 x 400g tin chickpeas
1/2 x 400g tin kidney beans
1 heaped teaspoon allspice
1 heaped tablespoon plain flour
Few drops of lemon juice
1/2 bunch coriander


Drain the beans and chickpeas and mix with the coriander, lemon, all spice, flour and salt and pepper.

Blend until smooth then divide and shape into 10 patties.

Put 1 tablespoon of oil into a pan and shallow fry the falafels until crisp and golden.

Serve with wraps made as per chapati recipe and Hummus and Tzatziki dips



200g chickpeas
1 tablespoon lemon juice
1-2 crushed garlic cloves
Salt to taste
1/2 teaspoon cumin
2 tablespoons olive oil


Mix all the ingredients together in the blender

Sprinkle with a few reserved chickpeas and paprika and drizzle of olive oil just before serving.



4 tablespoons Greek yoghurt
1/4 cucumber
2 crushed garlic cloves
1/2 tablespoon olive oil
Few drops of lemon juice
Handful of fresh mint leaves, finely chopped
Pinch of salt and pepper


Cut the cucumber in half and scoop out the seeds and discard.

Grate the cucumber and pat the excess water off with a paper towel, then mix into the yogurt with the rest of the Ingredients.

Season to taste.