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Creamy feta falafel wraps

By Brita Du Plessis

Serves 4

Difficulty Easy

Prep Time 45 minutes

Cooking Time 1 hour

Ingredients

1 large brinjal
1 t tahini
1 t honey
1⁄4 cup Greek yoghurt
1 x 400 g can Woolworths painted lady beans, drained and rinsed
1 x 400 g can cannellini beans, drained and rinsed
100 g feta
2 cloves garlic , finely chopped
1⁄4 cup parsley and dill (or fennel fronds), chopped
1 t sumac
1 T lemon juice
1 T olive oil
85 g flour
2 free-range eggs, lightly beaten
50 g panko crumbs
Vegetable oil, for frying
4 wraps, charred, for serving
50 g baby organic spinach leaves, for serving
A handful fresh mint, for serving
Lemon wedges, for serving

Method

Preheat the oven’s grill. Prick the brinjal all over and grill for 45 minutes, or until soft and charred.

Peel and place the brinjal, tahini, honey and yoghurt in a blender and blend until smooth. Set aside.

To make the falafel, place the beans, feta, garlic, herbs, sumac, lemon juice and olive oil into a food processor and pulse until chunky.

Shape into small balls, then roll in the flour, dip into the egg and coat in panko crumbs.

Half-fill a small saucepan with oil and place over a medium heat until almost smoking.

Fry the falafel in batches until golden brown and drain on kitchen paper. Serve the falafel in the wraps with the baby spinach, mint, brinjal purée and lemon wedges.

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Creamy feta falafel wraps

Ingredients

Method