I’ve had felafel wraps at two different kebab outlets (one at the St Kilda festival, one in the Sydney CBD), and been sorely disappointed. Even with plenty of sweet chilli/garlic sauce, I found them too dry and plain to enjoy or even finish. I want to like them though! So many people seem to be obsessed with them, so I must be missing something.

The one exception is Sumo Salad felafels! Yum! I work there, and we make them the size of rumballs then put them on the grill with olive oil. At that size, they’re more digestible and golden brown, kind of like felafel ‘nuggets’. We serve them either in wraps with hommus, tabouleh, roasted capsicum and sweet chilli, or in a salad with pumpkin mint cous cous, Spanish onion, rocket, roasted capsicum, and covered in olive oil and balsamic vinegar. So good!