Avocado tzatziki
Try this avocado twist on the traditional Greek tzatziki – great as a snack with warm Greek pitta. This recipe comes from Crouch End restaurant, Kalimera
Pulse the chickpeas in a food processor with the remaining ingredients until it forms a grainy paste, then season well with salt and stir in the flour.
Use a tablespoon to scoop out the mixture and shape into balls the size of table tennis balls. Flatten slightly using wet hands and put onto a lined baking tray. Chill in the fridge for 30 mins.
Cover the base of a frying pan with the oil. Over a medium-high heat, fry the falafel in batches for 4-5 mins, turning halfway, until they’re crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
Lay out the tortilla wraps and spread over the hummus. Top with the lettuce, tomatoes and pickles before stuffing in the falafel and drizzling over the chilli sauce. Wrap up tightly to serve.