Ingredients

For the Falafel (makes ~8 balls):

• 1 can chickpeas (400g), drained and rinsed
• 1 small onion, roughly chopped
• 2 cloves garlic, minced
• 1 handful fresh parsley (or coriander)
• 2 tbsp flour (chickpea flour or plain flour)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika
• 2 tbsp olive oil (for pan-frying)

For the Wraps:

• 2 wholegrain tortilla wraps (or flatbreads)
• 4 tbsp hummus (or tahini sauce / yogurt dressing)
• 1 cup mixed salad leaves (spinach, rocket, or your favourite greens)
• ½ cup The Cultured Food Company Ruby Red Sauerkraut
  
• Optional extras: sliced cucumber, avocado, chili flakes

Make the Falafel:

1. In a food processor, blend chickpeas, onion, garlic, parsley, flour, cumin, coriander, paprika, salt and pepper until you have a slightly chunky mixture (not a paste).
2. Shape into small balls or patties.
3. Heat olive oil in a non-stick pan over medium heat. Fry falafel 3–4 minutes each side until golden and crispy.

Assemble the Wraps:

1. Warm the tortillas in a dry pan for 20–30 seconds per side.
2. Spread a layer of hummus down the middle.
3. Add salad leaves, 3–4 falafel, and a generous spoonful of Ruby Red Sauerkraut.
4. Top with extras like cucumber or avocado if you like.
5. Fold the wrap, slice, and serve immediately.