Drain the liquid from the chickpea carton and rinse them well in water.
2
Mince the garlic and parsley, and add to a bowl along with chickpeas, olive oil, cumin, flour and salt. Mash it all with a fork until it comes together.
3
Form the dough into flat balls and bake in a pan together with plenty of oil or butter, until they have a golden brown color.
4
Fill the potato wraps with rocket, cucumber, pickled red onion, sour cream dressing and falafel.
