A watercolour of a folded tortilla wrap cut open showing crisped spiced chickpeas and a pale tahini drizzle
Generated with OpenAI gpt-image-1
Adapted from Falafel wraps

Harissa chickpea wraps

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 3 months, set by Tortilla wraps (long-life), though 1 of 8 ingredients has no sourced figure, so the real limit may be shorter.

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
2
Burners
1
Pans
1
Water
0.1 L
Active
12 min
Total
18 min

Ingredients

Drain and dry the chickpeas hard. Wet chickpeas steam into a paste; dry ones crisp at the edges, which is the entire point of doing this rather than just spooning them in cold.

  1. Tahini sauce first: tahini, lemon juice and a pinch of salt, loosened with water a spoonful at a time. It will seize and then come back. Keep going until it pours.
  2. Drained, dried chickpeas crushed roughly with a fork. Most broken, some whole.
  3. Hot pan, oil, chickpeas in. Press flat. Four minutes untouched, then turn in sections. Another three.
  4. Harissa and cumin stirred through for the last minute.
  5. Into wraps with the tahini sauce and sliced gherkins.

Warm the wraps for twenty seconds a side in the dry pan afterwards. Cold from the packet they crack when you fold them.

Serves 2.

What this was adapted from

Falafel wraps: the street-food format, without the frying

  • deep-fried falafel → crushed chickpeas fried flat in a pan

    Falafel needs a depth of hot oil that is neither practical nor safe on a camping burner, and uses raw soaked chickpeas rather than tinned. Crushing tinned chickpeas and frying them flat gives the same crisp-edged, spiced filling using two tablespoons of oil instead of half a litre.