Ingredients:

  • Tortilla wraps: 6 soft
  • Small heads of cauliflower: 2, washed and cut into tiny florets
  • Cooked chickpeas: 2 cans or 200 grams
  • Onions: 2 large, finely chopped
  • Garlic: 3 cloves, finely chopped
  • Fresh mint: 1 small packet
  • Red chilli: 1 fresh and finely chopped
  • Mild paprika: 2 tsps
  • Dried oregano: 1 tsp
  • Dried parsley: 1 tsp
  • Coriander powder: 1 tsp
  • Cumin powder: 1 tsp
  • Sumac: 3 tsps
  • Olive oil: 1 tbsp
  • Salt to taste
  • Pepper to taste

Process

Add all ingredients (except tortilla) to a bowl and mix the spices well into the vegetables and chickpeas. Spread on a roasting tray and bake at 180 degree centigrade until cauliflower is cooked. Allow to cool. On a tortilla wrap, lay few fresh mint leaves. Lay 3 tbsps of the vegetable filling on top of the mint. Roll tightly, covering either ends, into a burrito type roll. Heat a griddle pan with 2 tsps of olive oil. Place the wraps on the hot griddle pan until the pan marks appear on the wrap. Serve with coriander & cashew cream (see separate recipe) and serve hot. Serves six.