Falafel

• • 2 cups (500 gr.) dried chickpeas
• • 1 cup (250 gr.) dried fava beans
• • 2 cloves garlic, crushed
• • 1 onion, finely chopped
• • 20 gr. cumin (artysia)
• • 20 gr. dried coriander
• • 20 gr. paprika
• • 1/2 cup parsley, finely chopped
• • 1/2 cup fresh coriander, finely chopped
• • 10 gr. baking powder
• • 20 gr. salt
• • 15 gr. pepper
• • Oil for frying

For the Hummus

• • 200 gr. boiled chickpeas
• • 50 gr. processed tahini
• • 1 small coffee cup of olive oil
• • 1 clove garlic
• • Juice from 1/2 lemon
• • Salt
• • Pepper
• • Cayenne pepper for garnish

For Serving

• • 6 tortilla wraps
• • 1 lemon
• • 1 tomato, sliced
• • 6 lettuce hearts, sliced

For the Falafel:

1. 1. The night before, place the chickpeas and fava beans in 2 separate bowls. Add plenty of water to cover them well and let them soak. The next day, drain them.
2. 2. Put them in a blender and grind well.
3. 3. Next, add all the remaining ingredients and blend until you have a paste. Form the falafel balls and fry them in hot oil.

For the Hummus:

1. 1. Keep a few chickpeas aside for garnish.
2. 2. Process the remaining chickpeas in the blender.
3. 3. Then add all the ingredients to the blender and blend until smooth.

For Serving:

1. 1. Heat the tortilla wraps in a pan or on a grill.
2. 2. Spread with hummus and place the falafel, tomato, and lettuce horizontally in the center.
3. 3. Finally, drizzle a little lemon juice over the falafel. Roll up.