Falafel Wrap with Smokey Eggplant Dip, Chilli Haloumi, Tabouli and Hummus.
Falafel. In a small pan dry fry two teaspoons of coriander seeds and two tablespoons of cumin seeds until brown and crispy. Crush them and place in food processor. Add two small cans of drained, rinsed chickpeas, a handful of fresh parsley and coriander and one medium sized red onion, finely chopped. Season with salt and pepper and some cayenne pepper (or chili) to taste. Add a teaspoon of baking powder to bind and turn on the whizzer. Shallow fry small balls of the mixture on a high heat.
Smokey Eggplant Dip. Cut two large eggplants in half, length ways, score deeply and douse in olive oil. Season with salt and pop in the oven at 200 degrees until grilled and very soft. Separate the flesh from the skin and place in a food processor. Add two garlic cloves, one small wedge of preserved lemon and season. Whizz it up and if you want it more runny add olive oil.
Tabouli. Into a bowl add one finely chopped onion, tomato, lots of parsley and add cooked bulgar wheat. I used quinoa because it was on hand but you can also use cous cous if you prefer. Mix well.
Wrap it all up with some freshly cut lettuce and cucumber. Add the sauces you like. I used yogurt and hummus. Pop into sandwich press for that authentic late night drunken snack effect. Go ahead, wrap it up in foil too.
The Little Starter, Grilled Chilli & Lemon Haloumi with Hummus, Tabouli and Eggplant Dip.