Lebanese Wraps

Lebanese Falafel Wraps
Lebanese Falafel Wraps

I love a falafel wrap for lunch, it’s my go to hangover cure or Friday treat. In fact, there are two great falafel stalls near where I work that I’m obsessed with. The first is a small Lebanese falafel stall on Earlham Street just off Seven Dials in Covent Garden. For £3.50 you can get a lovingly made falafel wrap from the falafel man. He makes all his own falafels and even pickles his own turnips. I love him.
However, if I’m feeling reeeeeeeeally hungover and need a bigger feed then I walk to Berwick Street Market and join the end of a very long queue for the ‘big dog’ of falafel wraps. Jerusalem Falafel make their own Lebanese flatbreads (Saj) the traditional way right in front of you. The young bread maker, covered head to toe in flour (bless him) will be effortlessly tossing and twirling the dough in his hands before stretching it over a pillow. Finally he throws it onto a hot plate before flinging them into a basket, ready to be filled, wrapped and eaten by hungover people like myself.
As much as I would love to eat at these two delightful stalls every day, I can’t really afford to, so I decided to make my own wraps. I’m using my own baked falafel recipe to save on calories but shop bought falafels work just as well, just use more of them as my falafels are pretty huge. I don’t think I’ve said the word falafel enough in this post, hang on lets count… Oh look, only 10 times, ridiculous.

Lebanese Wraps
Makes 1 wrap / Takes 5-10 minutes / V Vn 🌶
Packet of wholemeal Khobez (this is a flatbread that’s available in most supermarkets but you can always use pitta bread)
2 homemade falafels or 3 shop bought ones
1 tbs Houmous
Handful of chopped iceberg lettuce
Half a sliced tomato
Pickled turnip (These are notoriously hard to find, I went to my local Mediterranean supermarket in Kentish town but you can buy it here)
Half a pickled cucumber (not the sweet ones)
2 to 3 Green chilli peppers in brine
Cayenne pepper sauce (optional)
Freshly chopped parsley (I chop up a whole bag and keep it in some tupperware in the fridge and use it frequently, parsley goes with most things and keeps for a pretty long time)
Baking paper
Salt & Pepper

1. Pop your Khobez under the grill a minute each side to soften.
2. cut yourself a reasonably large piece of baking parchment and pop your Khobez in the centre.

1 3. Cover the Khobez with houmous and start layering your ingredients. Don’t forget to salt and pepper your tomatoes, it makes a big difference. Also, give your falafels a little squash to break them up a bit so you get an even spread. 2

4. Now this is why you need the baking paper as it can get pretty messy, I like to fill my wrap up as much as possible and then just squash it all together. I lift both side of the wrap and try and get the far edges to touch in the centre (they never do). Then as tight as you can roll it up in the baking paper. Half way through fold the bottom of the paper up and carry on rolling so seal the bottom. Twist the top and there you have it, lunch!

3 5. Rip the top of the paper off and eat your way down, don’t attempt to unwrap it or it will almost certainly fall apart in your hands, no one wants that. Enjoy!

HOUMOUS WEEK: Lebanese Wraps
HOUMOUS WEEK: Lebanese Wraps

If you’ve had a go at making my wraps or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com


HOUMOUS WEEK: Baked Falafels


I love falafels, but as I’ve been on a diet for about a hundred million years I’m not keen on deep frying them. So I came up with a baked version, now I can eat falafels everyday for the rest of my life. Thank god for that. You’ll need some sort of food processor or hand blender for this recipe, I wouldn’t try mashing them by hand, life’s too short.

Baked Falafels
Makes 14 falafels / Prep 20 mins + 20 mins cooking / 🌶
2 cans of chickpeas (don’t just use any old supermarket own brand, they’re never soft enough. I use Napolina or any Middle Eastern brand)
2 garlic cloves
1/2 tsp mild chili powder
1 tsp ground cumin
1 tsp ground coriander
Packet of fresh coriander (31g)
2 tbs wholemeal flour
3 tbs water
Salt and pepper
Spray oil
1 egg
Some extra wholemeal flour for the coating
(Suitable for home freezing, before baking. If cooking from frozen add 5 extra minutes to cooking time. Freeze for up to 3 months). 

1. Preheat the oven to 180C (160C fan). Line a large baking tray with baking parchment, spray with oil and put to one side.
2. Drain and rinse the chickpea’s and pop them in a bowl. Chuck in all the other ingredients apart from the egg and mix together. Don’t forget to season with a generous amount of salt and pepper. IMG_3995
3. I use a hand blender to smoosh my falafel mix but you can bung it all into a food processor if you have one. Be careful not to over process it though, it’s nice to have a coarse texture and the odd chickpea 2
4. In a separate bowl beat the egg and sprinkle a fair bit of wholemeal flour on a large plate for the coating. Season the flour with salt and pepper and then rub your hands in it. Rolling the falafels can get really messy so it’s important to dust your hands with flour after each falafel you make. 3
5. Roughly scoop up a tbs of the mixture and with your hands roll it into a ball. Plop your ball into the egg mixture and then roll it in the flour until evenly coated. Put to one side, rub more flour on your hands and repeat the process roughly 13 times. 4
6. Give your hands a quick wash and carefully arrange your falafels on the baking tray and give them a little squash down with your fingers. 5
7. Give the falafels another quick spray with oil, sprinkle with salt and pepper and pop them in the oven for 10 minutes. Take them out, turn over each falafel (be careful not to burn your fingers) spray with oil one last time and put back in the oven for another 10 minutes. 6
8. Congratulations! You’ve made falafels, you clever clever thing. What I tend to do now is freeze half the batch and put the rest into wraps and salads for my lunches. They last about 5 days in the fridge. 7

If you’ve had a go at making my falafels or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com