Falafel
Chickpeas	g
Yellow Onion
Garlic Clove
Chickpea Flour	tbsp
Tahini Paste	tbsp
Baking Powder	tsp
Lemon Juice	tbsp
Ground Cumin	tsp
Handful Fresh Parsley
Handful Fresh Coriander
Salt & Pepper to taste
Wrap
Whole Wheat Tortillas
Kale	leaves
Avocado
Cucumber
Lemon Tahini Sauce
Tahini Paste	tbsp
Skyr Yoghurt	tbsp
Lemon Juice	tbsp
Olive Oil	tbsp
Salt & Pepper to taste

1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
2. Drain the chickpeas into a sieve, rinse off with cold water and drain well.
3. Dice the onion and garlic and fry in a pan with 1 tablespoon oil, remove from heat and set aside to cool down.
4. Chop the coriander and parsley leaves. Add chickpeas, onion mixture, cumin, lemon juice, sesame paste and chickpea flour and baking powder to the food processor and finely chop them. Season with salt and pepper.
5. Now make small balls out of the chickpea dough, about 2 cm in diameter. Place on a baking sheet covered with baking paper and press a little flat.
6. Then bake them in preheated oven for about 7 minutes, then turn the falafel, brush with a little oil and bake for another 10 minutes.
7. In the meantime, in a small bowl, mix all ingredients for the lemon tahini sauce together and set aside.
8. Slice the avocado and cucumber in thin slices.
9. Take a wrap and spread some sauce in the middle section. Layer the kale, avocado, cucumber and falafel on it.
10. Fold over the sides to overlap in the middle and roll together.

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