Pan falafel wraps

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Chickpeas (dried)280 g (70 g)
• Onion (brown/yellow)120 g (≈ 1 onion) (30 g)
• Garlic (bulb)20 g (≈ 0.5 bulb) (5 g)
• Parsley40 g (10 g)
• Ground cumin8 g (2 g)
• All-purpose / plain flour40 g (10 g)
• Wheat tortillas240 g (≈ 5 tortillas) (60 g (≈ 1 tortilla))
• Tahini60 g (15 g)
• Sunflower / vegetable oil40 g (10 g)

Method

1. Mash the soaked, drained (uncooked) chickpeas with onion, garlic, parsley, cumin, flour and salt.
2. Shape small patties; shallow-fry 3 minutes a side.
3. Wrap in tortillas with tahini thinned with water and lemon if you have it.

In the galley

• Best on calm days or at anchor — 2/5 for sea tolerance.
• Plan ahead: soak about 12 hours before.
• Stow the main ingredients in the fridge.
• Contains: Gluten, Sesame — always check the labels of what you buy.