Raw falafel wrap with macadamia hummus and marinated vegetables

This wrap brings together the great classics of Mediterranean cooking, rethought without any cooking. The tortilla is a purée of courgette and flax dried until soft and pliable, the falafels rely on pumpkin seeds, herbs and sun-dried tomatoes, and the hummus swaps chickpeas for macadamias. Vegetables marinated in a roasted style round it all off if you have the time. The recipe has several steps, but each preparation keeps for a few days: when the moment comes, all that is left is to roll.

Ingredients

Tortillas

• 500 g peeled courgette
• 3 tablespoons olive oil
• 2 teaspoons lemon juice
• 1 pinch of cayenne pepper
• 1 teaspoon ground coriander
• 1/2 teaspoon sea salt
• 60 g ground flaxseeds

Falafels

• 150 g pumpkin seeds
• 2 tablespoons finely chopped fresh dill
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 8 sun-dried tomato halves, soaked then chopped
• 3 tablespoons fresh coriander
• 1 garlic clove
• 2 shallots
• 60 g pitted olives
• 2 teaspoons dried oregano
• 1 pinch of cayenne pepper
• 1 pinch of black pepper
• 1/2 teaspoon sea salt
• 1 tablespoon lemon juice

Macadamia hummus

• 75 g macadamia nuts
• 3 tablespoons lemon juice
• 3 tablespoons tahini
• 1/4 teaspoon sea salt
• 60 ml filtered water

Marinated vegetables (optional)

• 125 g courgette, thinly sliced into rounds
• 1 red pepper, cut into thin strips
• 1/2 red onion, thinly sliced
• 125 g tomatoes, sliced
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon sea salt

Method

1. For the tortillas, blend the courgette with the olive oil, lemon juice, cayenne pepper, coriander and salt until you have a smooth purée, then add the ground flax and blend again.
2. Spread the mixture into two large, even rounds on non-stick dehydrator sheets.
3. Dehydrate for about 8 hours at 41 °C, until the tortillas lift off easily, then remove the sheets and continue for 30 to 60 minutes: they should be dry to the touch but still pliable.
4. For the falafels, process all the ingredients in a food processor until you have an even paste, shape into small, slightly flattened balls and dehydrate for 6 to 8 hours at 41 °C.
5. For the hummus, blend all the ingredients in a blender until very smooth and creamy.
6. For the vegetables, leave them to marinate for a few hours in the oil, lemon and salt, then put them in the dehydrator for 1 to 2 hours at 41 °C to soften.
7. When ready to serve, fill the lower half of a tortilla with salad leaves, vegetables, 3 or 4 falafels and a generous spoonful of hummus.
8. Fold in the sides, roll up tightly while holding the edges in place, then cut on the diagonal.

Tip

Short on time? Serve the vegetables simply marinated, raw and crunchy: you save one to two hours without losing any flavour. The tortillas keep for a week in the fridge between two sheets of baking paper, and the dried falafels for several days in a closed container.

FAQ: your questions about the raw falafel wrap