Israeli falafel wraps with iceberg lettuce

For the falafel, put the oats in a blender, grind to flour and set aside. Finely chop the parsley, onion and garlic. Put the chickpeas in a sieve, rinse with cold water and drain. Now blend the chickpeas, oat flour, parsley, garlic and onion together with the cumin and salt in a blender to form a malleable mixture. Allow the mixture to stand for approx. 15 minutes and preheat the oven to 220 °C (conventional oven).

In the meantime, remove the outer leaves from the iceberg lettuce and cut it into small pieces. Wash the tomatoes and cucumber. Cut the tomatoes into quarters and cut the cucumber into small cubes.

To make the tahini dip, squeeze the juice out of the lemon. Then mix the yoghurt with the lemon juice and season to taste with a little salt.

Now prepare the falafel. With wet hands, shape around 16 balls from the mixture, roll in the sesame mixture and place on a baking tray lined with baking paper. Drizzle the falafel balls with a little olive oil and bake in the oven for about 20 minutes.

Warm the flour tortillas according to the instructions on the packet and brush with the ajvar. Place the iceberg lettuce, cucumbers, tomatoes and falafel in the middle of the tortillas. Leave some space at the bottom and at the sides. Drizzle some of the tahini dip on top of the filling. Finally, fold up the bottom part of the wraps and bring the two sides together.

Bete'avon! (Bon appétit!)