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Aniseed Tahini Falafel Wrap

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400g (13oz) can chickpeas, rinsed and drained
1/2 onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoon parsley
2 tablespoon cilantro
1 star anise
2 tablespoon plain flour
2-3 tablespoon vegetable oil
salt, pepper, chili flakes to taste

sesame seeds
olive oil

Lettuce for the wraps


Fry onion in vegetable oil until soft.

Rinse and drain chickpeas, and place into a bowl. Mash with a potato masher, leaving a few almost whole if you like a bit more texture.

Grind a star anise in a pestle as fine as you can get.

Add the star anise and all other ingredients to the chickpeas and stir together.

Roll into small balls about 2-3cm / 1 inch across - smaller means they cook quicker and get crunchier.

Fry in vegetable oil for 5 to 10 minutes until warm though and golden brown.

For the tahini, just blitz the sesame seeds in a liquidizer with the olive oil until smooth.

Assemble wraps, tahini sauce, and falafel.

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