Falafel Wrap
This quick and easy falafel wrap can be easily packed for lunch at the office or school. Can be adapted for meal prep as well!
Ingredients
For falafels:
- ½ cup chickpeas soaked overnight - if you want to use canned chickpeas, though the texture will be different, you can try this recipe instead
- ½ onion small, chopped
- ¼ cup parsley chopped
- 4 cloves garlic
- ½ tsp baking soda
- 1 Tbsp flour I used chickpea flour
- salt and pepper to taste
- ½ tsp cumin
- oil
For the falafel wrap:
- 2-3 pita bread
- 1 tomato large, chopped into small cubes
- 4 Tbsps fresh parsley chopped
- 3 radishes small, chopped
- lettuce chopped
- 2 pickles chopped
For the sauce:
- 6 Tbsps tahini paste
- ½ lemon , juiced
- 1 clove garlic mashed
Instructions
- For the falafels:
- Drain the chickpeas you previously soaked overnight.
- Add all the falafel ingredients in the food processor. Process until a paste is formed.
- Move to a bowl and cover with a plastic wrap. Let it sit in the fridge until you prepare the other ingredients for the falafel wraps.
- Cut and slice the falafel wrap ingredients and mix all the sauce ingredients together.
- Heat some oil in a non-stick pan.
- Note: I don't deep-fry. I just add some oil to the bottom of a pan and make the falafels flatter, not perfectly round, so they can cook evenly on both sides.
- Cook each falafel on both sides, until crispy - about 2 minutes.
- For the wraps:
- Make the wraps. Spread 2 Tbsps of sauce over the pita bread. Add 3 falafels and a little bit of the other ingredients. Make the wrap, closing it on both sides and make sure you wrap it tightly. Repeat the process for the other wraps.