Steps
- Preheat the oven to 375°F / 190°C and line a baking sheet with parchment. Blend 100g of frozen shelled edamame, 400g of canned chickpeas, drained, and 1 small chopped garlic clove.
- Add 1 teaspoon of ground cumin, 1 small handful of chopped parsley, and 1 tablespoon of all-purpose flour. Season with salt and blend to a thick paste, leaving a few edamame pieces.
- Oil your hands and shape into 16 slightly flattened balls on the baking sheet. Brush with 1 tablespoon of olive oil and bake for 20 minutes, until firm and golden.
- Toss ¼ finely shredded red cabbage with a pinch of salt and the juice of ½ lemon. Leave for 5 minutes.
- Warm 4 vegan flour tortillas and spread with 4 tablespoons of hummus. Fill with cabbage, falafel, and ¼ chopped cucumber, then fold closed.