Description
This recipe, “Falafel Wrap,” offers a convenient and customizable way to enjoy the classic Middle Eastern and Mediterranean flavors of falafel in a wrap format
Ingredients
- 1 can chickpeas, drained and rinsed
- ¼ cup chopped parsley
- 2 garlic cloves
- 1 tsp cumin
- 1 tsp coriander
- 2 tbsp flour
- Salt and pepper to taste
- Olive oil for frying
- Whole-grain tortillas
- ½ cucumber, sliced
- ½ tomato, sliced
- ½ red onion, diced
- Handful of lettuce
- Tahini sauce (tahini, lemon juice, water, salt)
Instructions
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Make Falafel Mixture: In a food processor, combine the drained and rinsed chickpeas, chopped parsley, garlic cloves, cumin, coriander, flour, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky. You don’t want a completely smooth paste; some texture is desirable.
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Form Patties: Form the falafel mixture into small patties.
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Pan-Fry Falafel: Heat olive oil in a pan over medium heat. Fry the falafel patties until golden brown on both sides, about 3-4 minutes per side.
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Make Tahini Sauce: In a small bowl, mix tahini, lemon juice, water, and salt to make the tahini sauce. Adjust the consistency with water to your liking.
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Assemble Wraps: Assemble the wraps by placing the cooked falafel patties, sliced cucumber, sliced tomato, diced red onion, and lettuce on a whole-grain tortilla.
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Drizzle with Sauce: Drizzle with the tahini sauce.
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Roll and Serve: Roll up the tortilla tightly, tucking in the sides as you go. Cut the wrap in half and serve immediately, or wrap in foil for later.
