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Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author David


  • 1 400g tin Chickpeas
  • 1 Onion chopped
  • Handful Parsley
  • Handful Coriander
  • 4 Cloves Garlic
  • 1 tsp Salt
  • 1/2 tsp Chilli
  • 1 tsp Cumin
  • 1 tsp Baking Powder
  • 6 tbsp Flour


  • Hoummous
  • Lettuce
  • Cucumber
  • Tomato
  • Pickled Chilli, Cornichon


  1. Throw that lot except the flour into a food processor, blend until it's a slightly lumpy paste and add the flour. Form into balls. I got 15 or so out of mine. Deep fry in batches in 2"-3" hot oil until golden and crispy on the outside.

    Then this is where I diverge from the Epicurious recipe. First of all, I think a wrap is better than a pita. Then the content inside the wrap will be hoummous, shredded iceberg or Romaine lettuce, cucumber, tomato. If you can summon a pickled chilli like you get with a kebab, so much the better. A gherkin if not.

    You should end up with a nicely wrapped thing with the crisp of the felafel inside. Lovely!