American · Lunch
Falafel Wrap
Fried Chickpea Wrap
Spiced chickpeas blended with onion, garlic, cilantro and parsley, formed into balls and deep-fried until crisp. The falafel is folded into a warm flour tortilla with lettuce, tomato, cucumber and a lemon-tahini sauce for a plant-based handheld wrap that is served immediately while the falafel stays golden and crunchy.
$3
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
714Calories
24.3gProtein
37.5gFat
75.4gCarbs
9.2gSugar
16.6gFiber
1608mgSodium
0mgChol
4.9gSat Fat
vegan
vegetarian
high-fiber
mediterranean
hidden-gems
vegetarian
vegan
dairy-free
Instructions
1
Prep
Drain and pat the soaked chickpeas dry, then pulse with onion, garlic, cilantro, parsley, cumin, coriander, cayenne, chickpea flour and salt into a coarse crumbly paste.
2
Chill
Cover and refrigerate the mixture 30 minutes so it firms and holds shape.
3
Fry
Roll into 6 walnut-sized balls, then fry in 350F vegetable oil in two batches 3 to 4 minutes each until deep golden brown and crisp.
4
Build
Drain the falafel on paper towel, whisk tahini and lemon juice with water, then warm the flour tortilla and layer lettuce, tomato, cucumber and falafel.
5
Plate
Drizzle the tahini sauce over, fold the tortilla into a wrap, cut in half and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g dried chickpeas, soaked overnight then drained
- 11 onion
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp fresh cilantro
- 4 tbsp4 tbsp fresh parsley
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp ground coriander
- 1/2 tsp1/2 tsp cayenne
- 2 tbsp2 tbsp chickpea flour
- 1 tsp1 tsp salt
- 4 cups960ml vegetable oil, for frying
- 22 large flour tortilla (about 2.5 oz / 70g)
- 2 handful60g lettuce
- 66 tomato slices (100g)
- 1010 cucumber slices (80g)
- 4 tbsp60g tahini
- 2 tbsp2 tbsp lemon juice
