Recipe: hummus & falafel wrap with tulips

Fresh spring flavours

Chef, cook book author and TV presenter Yvette van Boven created a delicious spring recipe starring tulips for us. Serve this original vegetarian dish for lunch and make your home feel instantly springlike with petals on a plate.

Recipe: hummus & falafel tulip bouquet

Hummus and falafel wrap (serves 4)

Garden herb falafel

  • 1 small onion, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • sprig of coriander (15 g) finely chopped
  • sprig of mint (15 g) finely chopped
  • sprig of parsley (15 g) finely chopped
  • 400g dried chickpeas, soaked overnight
  • 3 tbsp tahini
  • 3 tsp ground cumin
  • approx. 200 ml sunflower or groundnut oil for frying

    Crispy chickpeas
  • 1/2 tsp smoked (or ordinary) ground paprika
  • pinch of cayenne pepper or more to taste
  • 1/2 tbsp (fresh) thyme leaves
  • 1 tsp fine zest of (organic) lemon
  • 6 tbsp extra-virgin olive oil
  • approx. 200 g cooked chickpeas, well dried 

    Haricot bean hummus
  • approx. 300 g cooked haricot beans, from jar or preferably soaked and cooked yourself
  • 75 ml yoghurt
  • 1 clove of garlic, finely grated
  • juice and zest of 1/2 (organic) lemon
  • 2 tsp white miso
  • 2 tbsp flat parsley, chopped very fine
  • cayenne pepper and/or ground paprika box of alfalfa sprouts

To serve

  • heritage beetroots in various colours, sliced very thin
  • 1 or 2 red onions, thinly sliced, soaked for 30 min. in a mixture of 3 tbsp vinegar, pinch of salt and 1 tsp wildflower honey
  • fresh tulip petals*
  • 1 avocado, in segments, sprinkled with some lemon juice
  • 1 tbsp pink schisandra berries, lightly ground in a pestle and mortar
  • stack of flatbreads, heated in the oven

*One more thing: never tuck in to just any (cut) flower or plant; only use edible flowers from specialist suppliers that have been grown for human consumption.

How to make it

Soak the chickpeas in plenty of cold water the night before. For the falafel finely chop the onion, garlic, coriander, mint, parsley and well-drained chickpeas in a food processor. Place everything in a large bowl. Add the tahini and 2 tsp of the ground cumin, mix well and season with salt and pepper.

Use clean damp hands to roll balls the size of a meatball from the mixture, and flatten slightly. Place on a large plate and leave to firm up in the fridge for 30 minutes.

For the haricot bean hummus, place all the ingredients apart from the cayenne or the ground paprika and the alfalfa shoots in a food processor or blender, and whiz until smooth. Set aside until it’s time to serve.

For the chickpeas mix the ground paprika with cayenne pepper, a pinch of salt, thyme and the lemon zest in a large bowl, and set aside. Heat the oil in a frying pan on medium heat. For the crispiest result, you should pat the chickpeas dry before frying. This can be done with a tea towel. A bit of gentle shaking will get you a long way. Add half the chickpeas and fry them for 3-4 minutes whilst regularly agitating them until they are golden brown and crispy. Remove them from the pan using a skimmer, and leave to drain on kitchen paper. Fry the other half in the same way. Thoroughly mix all the chickpeas with the spice mix in the bowl. Set aside until it’s time to serve. Serve the chickpeas straight after frying; if they sit around they will soften again.

For the falafel heat the oil in a wok on medium heat. Fry the falafel balls in portions of 6 to 8 at a time for 5-6 minutes until brown. Turn them over halfway through frying. Leave to drain on kitchen paper.

Thinly spread the bean hummus on the flatbreads, scatter with the alfalfa sprouts and some cayenne pepper or ground paprika. Distribute the crispy chickpeas and falafel balls across the flatbreads, decorate with tulip petals, rings of red onion, slices of beetroot and avocado so that it becomes a colorful, organized chaos: a cheerful bouquet. Fold the sides so that it becomes an open bouquet and you are looking into the filling. Secure with a cocktail stick.