1 can chick peas, canned and drained
1 cup coriander leaves, chopped
1 tbsp cumin seeds, toasted
1-2 garlic cloves, crushed
1-2 tbsp spelt or rice flour
1-2 tsp sea salt
1 tsp white pepper
Olive oil fry
½ Lebanese cucumber, diced
½ cup fresh mint
1 tomato, diced
1 tbsp olive oil
1 tbsp lemon juice
½ -1 tsp sea salt
2 cups plain yoghurt, drained overnight in a muslin cloth over a bowl
Iceberg lettuce, shredded
1-2 pieces of Mountain Bread per person
Chilli sauce, optional
Place all of the felafel ingredients (first seven) in a processor and blitz until almost smooth. Leaves it a little chunky. The mixture should be firm enough to form into bowls, leaving it in the fridge overnight helps this.
Shape into rough diamond shapes and fry in a little olive oil until golden on both sides. Let them drain on kitchen towel.
Make a salad by tossing together the cucumber, mint, tomato, oil, lemon juice and sea salt.
To assemble, spread some lubne (drained yoghurt) on a piece of mountain bread then top some lettuce, a few pieces of felafel then salad. Roll up and eat.