Apricot & Pistachio Falafel Wraps

A fresh, healthy and delicious meal that's perfect for a hot summer night!

Posted by Cat Morley

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You Will Need (29 things)

  • For the falafels

  • 200 g of raw Pistachios
  • 100 g Dried Apricots
  • 6 Mint Leaves
  • 6 Basil leaves
  • Handful of Chives
  • 2 tbsp Wholemeal Flour
  • 300 g Chickpeas
  • ½ Red Onion
  • 3 Cloves Garlic
  • 2 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • 1 tsp Paprika
  • 2 tbsp Sesame Seeds
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1 tsp Ground Cloves

  • For the salsa

  • ½ Red Onion
  • 3 Plum Tomatoes
  • 2 Cloves Garlic
  • 1 Mango
  • Olive Oil
  • Chilli Flakes
  • Salt & pepper

  • To serve

  • Tortilla wraps or Cabbage leaves
  • Pumpkin Seeds
  • Pine Nuts

Steps (8 steps, 35 minutes)

  1. 1

    Place the fresh herbs in the blender .

  2. 2

    Blitz for a few seconds until chopped.

  3. 3

    Add the pistachios, paprika, cinnamon, ground cloves, baking powder and wholemeal flour and blend into a fine powder before placing in to a mixing bowl.

  4. 4

    Add the chickpeas, sesame seeds dried apricots, garlic, red onion and olive oil, lemon juice in to the blender and blend until chopped. Scrape in to the mixing bowl with the pistachio powder and mix together until combined.

  5. 5

    Roll in to small balls and place on a lined baking tray. Bake in an oven at 180C until golden.

  6. 6

    Meanwhile prepare the salsa by chopping the vegetables, mango and stirring together with some olive oil, chilli flakes, salt and pepper.

  7. 7

    Serve your falafels by wrapping them in tortilla bread or cabbage leaves with a generous spoonful of salsa and a sprinkling of pumpkin seeds and pine nuts.

  8. 8

    Wrap with tinfoil to make the wraps nice and easy to hold.