Ingredients

1. 1 cup of Dried chickpeas (soaked overnight) – the base; avoid canned as they’re too soft

2. Fresh herbs – parsley, coriander, mint, green onions (use what you have)

3. 1 clove of Garlic – for flavor; shallots work too

4. 1 tbsp Chickpea flour – binds everything and is gluten-free (or use plain flour)

5. 1 tsp Spices – cumin for warmth; optional cayenne or chili for heat

6. 1/2 tsp Baking powder – makes the falafels light and fluffy

Method

1. Soak dried chickpeas in a large bowl in water overnight (min 8 hrs)

2. Drain chickpeas and rinse under cold water. Pulse a few times in a food processor so they're chopped a little (as pictured)

3. Chop herbs roughly and add to the food processor with cumin, baking powder, garlic, flour and water. Season with salt and pepper

4. Pulse all ingredients until well combined and finely chopped

5. Using wet hands, spoon a heaped tablespoon of the mixture and shape into balls. Depending on the size, this recipe provides 12-16 falafel balls

6. Place falafel balls on a tray lined with parchment paper. Put in the fridge to set for 30 - 60 minutes

7. Prepare the filling ingredients, chop up the veggies, pickles, pickled onions. Prepare tahini dressing by adding 2 tablespoon tahini, lemon juice, salt and 2 tablespoon cold water then whisk. Prepare hummus if making your own or follow my easy recipe

8. Fry falafel balls in a small pot over medium - high heat. I recommend to do them in batches for 2-3 minutes until golden brown. Then place on a plate with paper towels to soak excess oil. Alternatively you can cook them in the air fryer

9. Assemble by placing the wrap by smearing the hummus across the middle in a vertical line. Top with lettuce, tomatoes, pickles and sumac onions or pickled onions

10. Finish by adding 4 falafel balls and a drizzle of tahini dressing. Then wrap it like a burrito. Enjoy!