Quick And Easy Falafel Wrap (Print Version)

Crispy falafel wrapped in flatbread, served with fresh vegetables and tangy sauces for quick comfort.

# Ingredients:

→ Falafel

01 - 1 cup dried chickpeas, soaked overnight
02 - 1 small onion, chopped
03 - 3 cloves garlic, minced
04 - 1/4 cup fresh parsley, chopped
05 - 1/4 cup fresh cilantro, chopped
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon paprika
09 - 1/4 teaspoon cayenne pepper, optional
10 - 1/2 teaspoon baking powder
11 - Salt, to taste
12 - 3 tablespoons all-purpose flour or 3 tablespoons chickpea flour for gluten-free
13 - Vegetable oil, for frying

→ Wrap and Fillings

14 - 4 large flatbreads or pita breads or gluten-free alternative
15 - 2 cups mixed vegetables: lettuce, tomatoes, cucumbers, shredded carrots, and red onions
16 - 1/4 cup pickled turnips, optional

→ Tahini Sauce (Vegan)

17 - 1/4 cup tahini
18 - 2 tablespoons lemon juice
19 - 1 clove garlic, minced
20 - 2 to 3 tablespoons water, to thin
21 - Pinch of salt

→ Yogurt Sauce

22 - 1/2 cup plain Greek yogurt
23 - 1 tablespoon olive oil
24 - 1 tablespoon lemon juice
25 - 1 teaspoon dried mint or fresh mint, finely chopped
26 - Salt, to taste

# Steps:

01 - Drain and rinse the soaked chickpeas. Transfer chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, paprika, cayenne, and salt to a food processor. Pulse until coarse crumbs form, taking care not to over-process the mixture.
02 - Add baking powder and flour to the chickpea mixture. Pulse several times until just combined and the mixture holds together when pinched. If mixture is crumbly, add additional flour one tablespoon at a time.
03 - Cover the mixture and refrigerate for 30 minutes to set.
04 - With slightly moistened hands, form falafel mixture into small balls or patties about 1.5 inches in diameter. In a deep skillet, heat vegetable oil over medium heat. Test oil temperature by dropping in a small piece of the mixture; it should sizzle on contact.
05 - Working in batches to avoid overcrowding, fry falafel 3 to 4 minutes per batch, turning occasionally for even browning. Falafel are ready when golden and crispy. Remove and drain on a plate lined with paper towels.
06 - In a bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually whisk in water until the sauce is smooth and pourable.
07 - In a separate bowl, combine Greek yogurt, olive oil, lemon juice, mint, and salt. Mix until thoroughly blended.
08 - Warm the flatbreads briefly in a hot skillet or oven to make them pliable.
09 - Lay each flatbread on a clean surface. Spread a generous layer of preferred sauce in the center. Add a handful of mixed vegetables and place 3 to 4 falafel pieces on top. Drizzle with more sauce and add pickled turnips if desired.
10 - Fold each flatbread tightly, tucking in the sides as you roll. Secure wraps with parchment paper or foil if necessary for convenient handling. Serve warm.

# Notes:

01 - Allowing the falafel mixture to rest in the refrigerator aids binding, resulting in falafel that hold together during frying.
02 - For a gluten-free variation, use chickpea flour and gluten-free flatbreads.

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