Zingy Falafel Wraps
- low cal spray oil
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 400g tin of chickpeas, washed and drained
- 1 tsp ground cumin
- 1 tsp ground coriander
- handful of parsley, chopped
- 1 egg, beaten
- 1 avocado, sliced
- 1 tomato, sliced
- handful of lettuce
- lighter than light mayo
- 2 wholemeal wraps
Heat low cal spray oil in a pan then fry the onion and garlic over a low heat until softened, between 4 to 6 minutes.
Place in a large mixing bowl with chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down.
Stir in the parsley or dried herbs, with seasoning to taste.
Add the egg, then mix together with your hands until fully combined.
Mould into 4 balls and oven bake until golden.
Serve hot or cold in a wholemeal wrap with sliced avocado, sliced tomato, and 1 tbsp of lighter than light mayo and a handful of lettuce.