This falafel recipe is crispy on the outside, tender on the inside and hot, hot, hot!
Pop the cooked chickpeas into a food processor along with the parsley, onion, garlic, cayenne pepper, cumin, chili powder, salt, flour and lemon juice. Pulse until coarse in texture but be careful not to puree!
Divide the mixture into 8 - 12 parts and shape into equal sized balls or patties. Heat a pan over a medium - high heat, add vegetable oil and heat until hot. Add the falafel and fry until golden brown. Transfer to a kitchen towel to drain the oil and cool down.
Assemble the falafel wrap with tomatoes, red bell pepper, broccoli, red onion, lettuce and grated carrot then top with falafel.
Mix the yoghurt, tahini, water, lemon juice, salt and pepper together to create a sauce and drizzle on top to serve!