Pea & Falafel Wrap

Serves 2 20 mins Prep 5 mins Cooking



  • 130g frozen peas
  • 800g cooked chickpeas, drained and rinsed
  • 1 white onion, roughly chopped
  • A handful of parsley, finely chopped
  • 1 tbsp of Very Lazy Chopped Garlic
  • 2 tbsp tahini
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 85g plain flour
  • 1/4 tsp bicarbonate of soda
  • 2 tbsp sesame seeds
  • A drop of extra virgin olive oil, for shallow-frying

For serving:

  • 4 pitta breads, to serve
  • Salad leaves, to serve
  • Sliced radish, to serve
  • Fresh mint leaves, to serve
  • Lemon wedges, to serve

For the feta:

Pea & Falafel Wrap

Serves 2 20 mins Prep 5 mins Cooking


Cooking Steps

  • 1

    To make the falafel mixture, whack your peas, chickpeas, onion, parsley, Very Lazy chopped garlic, tahini, cumin and coriander in a blender. Mix until smooth.

  • 2

    Then add flour 'n' blend again. Then place in a bowl, cover 'n' refrigerate for 15 minutes.

  • 3

    Meanwhile to rustle up some whipped garlic feta. Chuck all the ingredients in a blender 'n' whizz up 'til smooth and well combined. Season well with pepper. Transfer to a serving bowl. Drizzle with extra oil.

  • 4

    Remove the falafel mixture from the fridge and add bicarbonate of soda. Then with damp paws, roll 2 tablespoons of falafel mixture into balls and flatten slightly. Sprinkle one side of falafels with sesame seeds 'n' slap on a plate.

  • 5

    Splash up a frying pan with olive oil and heat over medium heat. Then cook up your falafel, in batches, for 1 to 2 minutes on each side or until well-browned and cooked through. Drain on a paper towel.

  • 6

    Serve up the falafel with your whipped feta, pita bread, salad leaves, radish, mint and lemon wedges!

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