Pumpkin Falafel Wraps

Method

1. Make the flatbreads first as they need time to rise and prove. If you are using premade flatbreads or tortillas, go straight to step four.
2. Tip the flour into a large bowl. Stir in the salt, sugar and dried yeast. Combine the oil and the measured water and pour into the flour. Mix well, using your hands, until everything binds together, adding a little more water, if necessary.
3. Knead the dough for a good 10 minutes (or five minutes in a food processor) until smooth and elastic. Leave the dough in an oiled bowl to rise for about an hour or until doubled in size.
4. To make the falafel, place the chickpeas, pumpkin, garlic, coriander, parsley and baking soda into a bowl. Using a hand blender (or a food processor), whizz the ingredients together. The falafel mixture needs to be fairly smooth as you want it to form balls that won’t break up when you fry them.
5. Use a spoon or an ice cream scoop to make sure all of your falafels are the same size.  Scoop some of the mixture and with slightly wet hands, squeeze the falafel gently into shape
6. Heat a little oil in a fry pan and shallow-fry your falafel for a few minutes on each side until crisp and golden. Drain on a kitchen roll and keep warm. If you aren’t making your own flatbreads, serve the falafels in the tortillas with salad and a squeeze of lemon juice.
7. To cook the flatbreads, heat a large frying pan. Once the dough for the flatbreads has risen, pinch off 12 tennis ball-sized pieces, roll out to about 3mm thick and place onto the hot pan. The bread will puff and bubble, then turn over and cook on the other side for a moment more.
8. Take a warm flatbread. Place a couple of falafels, some cucumber, tomato and onion salad and a squeeze of lemon juice. Eat and enjoy!
9. Freeze any extra falafels and flatbreads.