American · Lunch
Falafel Wrap
Chickpea falafel patties spiced with cumin, coriander, garlic and fresh herbs, shallow-fried until crisp and packed into a warm flour tortilla with lettuce, tomato, cucumber and red onion. Finished with a lemony tahini sauce for a plant-based handheld built around ground chickpeas rather than canned paste.
$3
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
721Calories
25.4gProtein
33.5gFat
84.7gCarbs
8.5gSugar
18.2gFiber
1145mgSodium
0mgChol
4.3gSat Fat
1142mgPotassium
258mgCalcium
5.8mgIron
0mcgVitamin B12
28mgVitamin C
vegan
high-fiber
vegetarian
mediterranean
hidden-gems
vegan
thirty-min-meals
Instructions
1
Prep
Pat chickpeas dry, then pulse with garlic, parsley, cilantro, cumin, coriander and salt to a coarse clumping paste.
2
Chill
Stir in baking soda and chickpea flour, then cover and refrigerate 30 minutes until firm.
3
Fry
Shape into 5 to 6 flattened patties and shallow-fry in sunflower oil over medium heat 3 to 4 minutes per side until deep golden and crisp.
4
Whisk
Whisk tahini and lemon juice with a splash of water until it loosens into a pourable, smooth drizzling sauce.
5
Plate
Warm the flour tortilla, layer lettuce, tomato, cucumber and red onion, add falafel, drizzle tahini sauce, then roll and cut in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 330g330g dried chickpeas, soaked overnight and drained
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp fresh parsley
- 4 tbsp4 tbsp fresh cilantro
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp ground coriander
- 1/2 tsp1/2 tsp baking soda
- 2 tbsp2 tbsp chickpea flour
- 22 large (24 inch) flour tortilla
- 4 tbsp60g tahini
- 2 tbsp2 tbsp lemon juice
- 1/2 cup120ml sunflower oil, for shallow-frying
- 22 small handful (60g) lettuce
- 66 tomato slices (90g)
- 1010 cucumber slices (80g)
- 4 tbsp36g red onion
- 1/2 tsp1/2 tsp salt
