180 grams tinned chickpeas
½ white onion, roughly chopped
1 heaped teaspoon harissa paste (more if you can handle it)
1 beaten egg
1 handful flat leaf parsley
4 heaped teaspoons plain or chickpea flour
1 red onion, sliced into fine rings
1 teaspoon sugar
Juice ½ lemon
100grams crème fraiche
1 heaped teaspoon harissa paste
1 tablespoon honey
Optional: salad leaves
4 pitta breads
Place the chickpeas, onion, harissa paste, egg and parsley in a food processor and blend to a puree. You can choose to leave this a little coarse if you prefer this to a smooth finish, although I tend to puree the mixture until it is relatively smooth. Now add the flour to blended chickpea mixture until the mixture is a soft droppable consistency: it will firm up on cooking so don’t worry if it is a little looser than you expected at this stage. Season the mixture with salt and place in the fridge for at least 30 minutes to chill.
Now drizzle olive oil in a non-stick pan heated up to a medium heat. Spoon the falafel patty mixture into the pan and allow to cook on each side for around 3 minutes or until golden brown. For ease you can use a palette knife to flip to patties over in the pan.
To make the pickled onion combine the onion rings with lemon juice, sugar and a pinch of salt. Allow to rest for 15 minutes to give the onions time to take on the acidic lemon juice.
Combine the crème fraiche, harissa and honey in a separate bowl and keep aside.
To assemble the pitta wraps, heat the pita breads in the oven or in a toasted. Make an incision down one side of the pitta to open up the pocket. Stuff the pitta pocket with salad leaves, the falafel patties, harissa crème fraiche and pickled onions. Serve immediately.