Prep Time:  15 minutes        |        Cook Time:  20 minutes        |        Serves:  10 pieces

Ingredients

• 1 x 400g can New Season chick peas, rinsed and drained
• 1 cup parsley leaves, chopped
• ½ onion, finely sliced
• 2 tbsp White Mill self raising flour
• 1 tbsp Stonemill sesame seeds, plus extra for sprinkling
• ½ tsp Stonemill minced garlic
• 1 tsp Stonemill ground cumin
• The Olive Tree olive oil spray
• Salt and pepper, to season
• Bakers Life wholemeal wraps (or you can use Lebanese bread)
• Deli Originals hommus dip
• Sliced baby cucumbers
• Lettuce leaves

Method

1. Preheat the oven to 180°C (or 160°C fan-forced).
2. Place all of the ingredients, except the oil, into a small food processor and blitz until combined.
3. Place a sheet of baking paper onto a baking tray and spray with olive oil spray.
4. Divide the mixture into 10 balls, roughly the size of a heaped tablespoon.
5. Gently flatten and shape each ball into a small disc and place onto the tray.
6. Spray the tops of the falafels with oil and sprinkle over some sesame seeds.
7. Bake for 20 minutes or until lightly golden. Serve hot, warm or cold.
8. Open the wrap and cut into half. Spread with hommus. Add the falafels or serve separately. Top with lettuce leaves and slices of baby cucumbers. Roll and serve.

Tip:  You could also form these falafels into larger patties to make a veggie falafel burger.

Optional: Try different fillings to suit your tastes.