Falafel Wrap

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Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 3482kcal

Ingredients

Tzatziki Sauce:

  • 1/4 cup Cucumber rough chopped
  • 1/4 cup Greek yogurt
  • 1 clove Garlic
  • 1 TBSP Extra-virgin olive oil
  • 1/2 tsp Lemon juice
  • 1/2 tsp Fresh dill
  • Salt to taste

Falafel:

  • 1/2 cup Chickpeas drained
  • 1/4 cup Red onion rough chopped
  • 1 clove Garlic
  • 1/4 tsp Ground cumin
  • 1/4 tsp Lemon juice
  • 1/4 tsp Paprika
  • 1/4 cup Fresh parsley
  • 1/3 tsp Salt
  • Black pepper to taste
  • 1.5 TBSP All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Sesame seeds
  • 3 cups Canola oil for deep frying

Wrap Assembly:

  • 2 large Tortilla wraps
  • 1/2 cup Hummus
  • 1 cup Romaine lettuce shredded
  • 1/4 cup Red onion thinly sliced
  • 1/2 cup Grape tomatoes halved

Sides:

  • 1 cup Carrots peeled and cut into sticks or baby carrots
  • 1/2 cup Hummus

Chia Fresca:

  • 1/2 cup Lemon juice
  • 16 oz Water
  • 2 TBSP Maple syrup or honey (your choice)
  • 1/2 tsp Chia seeds
  • Pinch Salt
  • Fresh mint for garnish
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Prepare the tzatziki sauce by adding all the ingredients to a blender or food processor. Blend until smooth. Taste and adjust salt as needed. Refrigerate until ready to use.
  • Drain the chickpeas thoroughly and pat dry with paper towels. In a food processor, combine the chickpeas, red onion, garlic, cumin, lemon juice, paprika, parsley, salt, and black pepper. Pulse until a coarse paste forms. Scrape down the sides of the bowl as needed. The mixture should be chunky and thick.
  • Transfer the falafel mixture to a bowl. Stir in the flour, baking powder, and sesame seeds until fully combined. If the mixture is too moist to form balls, add a small amount of extra flour. Cover the bowl and refrigerate the mixture for 20 minutes to firm up.
  • After chilling, shape the falafel mixture into evenly sized balls or discs. Heat the canola oil in a deep saucepan over medium heat until it reaches 350°F (177°C). Fry the falafel in batches, being careful not to overcrowd the pan. Cook each batch, turning as needed, until they are golden brown. Remove and drain on paper towels.
  • Warm the tortilla wraps in the microwave for 20–30 seconds or until soft and pliable. Spread each wrap with a layer of hummus, then add romaine lettuce, red onion, falafel, grape tomatoes, and a generous spoonful of tzatziki sauce. Fold in the ends and roll tightly to form a wrap. Slice in half.
  • To make the chia fresca, combine all ingredients together. Let sit for 5 minutes for chia to bloom.
  • Serve the wrap with carrots and hummus, and chia fresca.

Nutrition

Calories: 3482kcal | Carbohydrates: 67g | Protein: 19g | Fat: 357g | Saturated Fat: 28g | Polyunsaturated Fat: 101g | Monounsaturated Fat: 223g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1041mg | Potassium: 1056mg | Fiber: 15g | Sugar: 23g | Vitamin A: 13875IU | Vitamin C: 49mg | Calcium: 266mg | Iron: 6mg

Falafel Wrap

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Servings 2
Calories 3482 kcal

Ingredients
 
 

Tzatziki Sauce:

  • 1/4 cup Cucumber rough chopped
  • 1/4 cup Greek yogurt
  • 1 clove Garlic
  • 1 TBSP Extra-virgin olive oil
  • 1/2 tsp Lemon juice
  • 1/2 tsp Fresh dill
  • Salt to taste

Falafel:

  • 1/2 cup Chickpeas drained
  • 1/4 cup Red onion rough chopped
  • 1 clove Garlic
  • 1/4 tsp Ground cumin
  • 1/4 tsp Lemon juice
  • 1/4 tsp Paprika
  • 1/4 cup Fresh parsley
  • 1/3 tsp Salt
  • Black pepper to taste
  • 1.5 TBSP All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Sesame seeds
  • 3 cups Canola oil for deep frying

Wrap Assembly:

  • 2 large Tortilla wraps
  • 1/2 cup Hummus
  • 1 cup Romaine lettuce shredded
  • 1/4 cup Red onion thinly sliced
  • 1/2 cup Grape tomatoes halved

Sides:

  • 1 cup Carrots peeled and cut into sticks or baby carrots
  • 1/2 cup Hummus

Chia Fresca:

  • 1/2 cup Lemon juice
  • 16 oz Water
  • 2 TBSP Maple syrup or honey (your choice)
  • 1/2 tsp Chia seeds
  • Pinch Salt
  • Fresh mint for garnish

Instructions
 

  • Prep the ingredients per the instructions above.
  • Prepare the tzatziki sauce by adding all the ingredients to a blender or food processor. Blend until smooth. Taste and adjust salt as needed. Refrigerate until ready to use.
  • Drain the chickpeas thoroughly and pat dry with paper towels. In a food processor, combine the chickpeas, red onion, garlic, cumin, lemon juice, paprika, parsley, salt, and black pepper. Pulse until a coarse paste forms. Scrape down the sides of the bowl as needed. The mixture should be chunky and thick.
  • Transfer the falafel mixture to a bowl. Stir in the flour, baking powder, and sesame seeds until fully combined. If the mixture is too moist to form balls, add a small amount of extra flour. Cover the bowl and refrigerate the mixture for 20 minutes to firm up.
  • After chilling, shape the falafel mixture into evenly sized balls or discs. Heat the canola oil in a deep saucepan over medium heat until it reaches 350°F (177°C). Fry the falafel in batches, being careful not to overcrowd the pan. Cook each batch, turning as needed, until they are golden brown. Remove and drain on paper towels.
  • Warm the tortilla wraps in the microwave for 20–30 seconds or until soft and pliable. Spread each wrap with a layer of hummus, then add romaine lettuce, red onion, falafel, grape tomatoes, and a generous spoonful of tzatziki sauce. Fold in the ends and roll tightly to form a wrap. Slice in half.
  • To make the chia fresca, combine all ingredients together. Let sit for 5 minutes for chia to bloom.
  • Serve the wrap with carrots and hummus, and chia fresca.

Nutrition

Calories: 3482kcalCarbohydrates: 67gProtein: 19gFat: 357gSaturated Fat: 28gPolyunsaturated Fat: 101gMonounsaturated Fat: 223gTrans Fat: 1gCholesterol: 1mgSodium: 1041mgPotassium: 1056mgFiber: 15gSugar: 23gVitamin A: 13875IUVitamin C: 49mgCalcium: 266mgIron: 6mg
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