Liam Charles’s Yorkshire Pudding Wraps

Method

Step 1
Make the batter. Whisk the flour, eggs, milk and salt together in a bowl or jug until smooth. Whisk in the parsley, then cover the bowl and leave to rest for 20 minutes. Heat the oven to 220°C/200°C fan/425°F/Gas 7.

Step 2
Make the falafel. Tip the chickpeas into a food processor with the cumin, coriander, cayenne, salt, garlic, bicarbonate of soda, onion, parsley, coriander and sesame seeds. Blitz until combined but not smooth (the falafel should have some texture).

Step 3
Divide the mixture into 10 equal pieces and roll the pieces into balls. Place them on the oiled baking sheet and flatten each into a disc shape, then brush with olive oil.

Step 4
Bake the falafel for 12 minutes, until crisp and golden, turning halfway through. Remove from the oven and increase the temperature to 240°C/220°C fan/475°F/Gas 8.

Step 5
Pour 1 tbsp oil into each of the 23cm round tins and grease the sides with a little oil. Place the tins in the oven for 5 minutes, until very hot. Very carefully remove them from the oven and pour half the batter into each tin.

Step 6
Return the tins to the oven and bake for 14–18 minutes, until puffed up and golden. Remove from the oven and immediately turn out the Yorkshire puddings onto a sheet of baking paper. Place another sheet of baking paper over the top and cover with a baking sheet. Press down with your hands to flatten the Yorkshires, then transfer them to a wire rack and leave to cool for 5 minutes.

Step 7
Make the tzatziki. Grate the cucumber onto a double thickness of kitchen paper and squeeze out any liquid. Place the cucumber in a bowl with the yoghurt, lemon juice, garlic, mint and salt, then mix together until combined.

Step 8
Spread the tzatziki over the Yorkshires, then arrange the lettuce, chillies, turnips, dill pickles, tomatoes and falafel over the top. Sprinkle the lemon juice over the falafel, drizzle with tahini, then wrap up the filling tightly in the Yorkshire. Cut the wraps in half on the diagonal to serve.