Falafel Wrap (Homemade, Quick and Easy)
Servings: 4
Calories: 528kcal
Ingredients
- 2 15 oz tin cooked chickpeas drained
- 1/3 cup fresh parsley
- 1/3 cup fresh kale leaves
- 1/3 cup fresh coriander
- 5 garlic cloves pressed
- 1 small yellow onion finely diced
- 2 tbsp raw sesame seeds
- 3 tbsp chickpea flour
- 2 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tsp baking powder
- 1 tbsp lemon juice
- Avocado oil for frying
For the Wraps
- 4 flatbreads
- Hummus, Pickled red onion, Diced cucumber Diced tomatoes, Baby Spinach
For the Tahini Dressing
- 2 tbsp tahini
- 2 tbsp 2 tbsp lemon juice
- 3 tbsp water
- 2 garlic cloves pressed
- 1/4 tsp salt
Instructions
- In a food processor add the chickpeas, onion, garlic, spices and parsley. Process until a crumbly dough is formed, scraping down the sides if necessary, until well combined.
- Add the rest of the ingredients and pulse until incorporated. Don't over-process to avoid getting a paste instead of a crumbly dough.
- Transfer to a large bowl, cover with cling foil and refrigerate for an hour to set.
- Remove from the refrigerator and scoop the dough into little patties.
- Coat a large non-stick or cast iron skillet with avocado oil and heat. Add the patties and fry over medium heat for 4 minutes, swirling around frequently until golden and crispy. Flip and fry for 3 more minutes, then transfer onto a plate. The patties should have enough space between them to be easily swirled. If your pan isn't large enough, you can fry them in batches.
- To assemble the falafel wraps, start by adding the dressing ingredients into a small jar. Lid the jar and shake well until a smooth, creamy dressing is formed. Set aside.
- Warm the flatbreads into a skillet, then spread them with 1-2 tablespoonshummus, layer mixed greens, diced tomatoes, cucumbers and pickledonions. Top with 3-4 falafel pieces. Drizzle the tahini dressingover the falafels, roll and serve.
Nutrition
Serving: 300g | Calories: 528kcal