This makes a truly classic vegetarian dish and the mix of beans and grains means that you get all your essential ingredients from this one meal.
Falafel Wrap with Home-made TortillasServes: 6
For the Tortillas:580g (4 1/2 cups) whole-wheat flour
1 packet dried, active, yeast
100g butter or margarine
375ml (1 1/2 cups) warm water
salt and freshly-ground black pepper
For the Wraps:1 batch hummus with tahini
2 carrots, grated
4 spring onions, sliced at a bias
Method:Begin with the tortillas: Mix the yeast, about 1 tsp sugar and about 150ml water in a mug then set aside for 10 minutes to activate (or until the mixture is frothy).
Once the yeast is ready add all the ingredients to a bowl and mix well to combine. Bring the mixture together as a dough and turn this onto a lightly-floured surface. Knead until the dough becomes smooth and elastic. Lightly oil a bowl, turn the dough in this so it's evenly coated then cover with a damp cloth and set aside in a warm spot to raise.
At the end of this time knock the dough back then cover and leave in a warm place for a further hour. Divide the dough into 16 equal pieces and roll into balls (keep them in the bowl, covered with a cloth until needed). One at a time, place the balls of dough between two sheets of greaseproof paper then flatten with a rolling pin.
Transfer to a hot griddle pan or frying pan and cook until puffed up and flecked with black marks. Turn over and cook for 1 more minute then set aside until needed.
Take 4 of the tortillas and spread thickly with the hummus. Scatter over the grated carrots and sliced spring onions then arrange three small falafel in the centre of each tortilla.
Wrap the tortillas around to enclose the filling in the centre then cut each tortilla in half. Arrange neatly on a serving plate and accompany with a ramekin of hummus for dipping.