Ingredients

2 x 400g cans

chickpeas

garlic cloves, crushed

carrot, peeled & grated

300g

sweet potato, grated with skin left on

small packet (30g)

fresh coriander, finely chopped

spring onions, finely sliced

1tsp

turmeric

1 tsp

ground cumin

1 tsp

ground cinnamon

1 tsp

chilli flakes

4 tbsp

chickpea flour (gram flour)

egg

Good quality sea salt flakes & freshly ground pepper

vegetable oil for frying

For the Tahini sauce

500g

Greek yoghurt

garlic clove, crushed

2 tsp

ground coriander

3 tbsp

thick tahini

3 tbsp

lemon, juice

Good quality sea salt & freshly ground pepper

To serve

tortilla wraps

few handfuls

rocket leaves

red onion, halved & sliced

With many thanks to Sabrina Ghayour for this delicious recipe.

"As someone already had the idea of inventing falafel wraps, I came up with this lighter version, which is absolutely delicious, packs in the vegetables and can easily be adapted to suit whatever you have in the fridge. With all the appeal of an indulgent kebab, these koftas are incredibly moreish on their own with a drizzle of tahini sauce on top."

Bazaar by Sabrina Ghayour is published by Mitchell Beazley, £26 (www.octopusbooks.co.uk). Photography by Kris Kirkham.

Method

Drain both cans of chickpeas, place the chickpeas into a large mixing bowl and use a potato masher or the end of a rolling pin to mash them. Add all the remaining kofta ingredients, except the oil, and using your hands pummel or pound (which is what the word ‘kofta’ means in Persian) into a sticky, even mixture. Refrigerate the mixture while you make the tahini sauce.
To make the tahini sauce, combine the ingredients in a jug. Add just enough warm water to loosen the mixture to a thick pouring cream consistency. Set aside.
Pour enough vegetable oil into a large, deep frying pan or saucepan to fill to a depth of about 2.5cm. Heat the oil over a medium-high heat and bring to frying temperature (add a pinch of the kofta mixture: if it sizzles immediately, the oil is hot enough). Line a tray with a double layer of kitchen paper.
When the oil is ready for frying, scoop up a rounded dessertspoonful of the kofta mixture and use the edges of the bowl to smooth it a little. Lower it carefully into the hot oil. Repeat with the remaining mixture, but do not overcrowd the pan – fry in batches to avoid reducing the temperature of the oil. Fry the koftas for a couple of minutes on each side, or until deep golden brown, then remove them from the pan using a slotted spoon and transfer to the paper-lined tray to drain.
Serve 3 koftas in each tortilla wrap with a good drizzle of the tahini sauce, some rocket leaves, some sliced red onion and a final flourish of the reserved coriander.