Envoltorios de falafel de espinacas y guisantes

Finely slice the onions and place in a container with the lemon juice, let rest whilst you continue with the falafels.

Drain and rinse the chickpeas and place in a bowl.

Place the spinach in the colander and boil the peas according to packet instructions. Pour the boiled peas on the spinach to wilt and drain the water, rinse and cool with tap water to prevent overcooking. Squeeze out the excess water and chop. Add to the chickpeas.

To the bowl, add crushed garlic, cumin, chilli flakes and flour.

Mash into a rough mixture with a potato masher or fork. DO NOT BLEND. If blended, too much water will be released and the mixture will become too runny to be rolled which will prompt you to add more flour and the falafel will become too chewy.

Wet your hands with water and roll the mixture into small balls.

Cook the falafels in a hot pan with EVOO.

Cook tortilla according with packet instructions and spread hummus on top followed by fresh spinach, pickled red onion previously prepared, cherry tomatoes and falafels. Enjoy!