Edamame Falafel in Wraps

• frozen edamame beans↗100g g
• chickpeas↗400g can g

  drained

• garlic clove↗1 small

  minced

• ground cumin↗1 tsp tsp
• parsley↗small handful of

  coarsely chopped, plus extra for serving (optional)

• plain flour↗1 tbsp tbsp
• olive oil↗1 tbsp tbsp

  plus extra for shaping and greasing

• red cabbage↗¼

  thinly shredded

• lemon↗½

  juice squeezed

• flatbreads↗4

  or wraps

• hummus↗4 tbsp tbsp
• cucumber↗¼

  sliced

• red chili↗1

  thinly sliced (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C/170 °C with convection/gas 5. Line a baking tray with parchment paper. Place all the falafel ingredients, except the oil, into a blender and lightly season. Blend until a homogeneous mixture – a few pieces of edamame are allowed.

2. 2

   Greasing your hands with oil, take spoon‑sized portions of the mixture, shape into balls (about 16) and place them on the tray. Gently press each falafel with your palm. Brush each falafel lightly with oil, then bake for 20 minutes until firm and golden.

3. 3

   Mix the cabbage with a pinch of salt and lemon juice, let it marinate for 5 minutes. Warm the flatbreads and spread them with hummus. Add the cabbage, falafel (5 per adult, 3 per child), cucumber, extra parsley if using, and chili for those who like heat.