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Falafel Pita Wrap

Prep Time 20 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 673kcal

Ingredients

  • 2 Pita bread
  • 1 cup Romaine lettuce shredded
  • 1/3 cup Tomato diced
  • 2 tbsp Kalamata olives chopped
  • 2 tbsp Feta cheese crumbled
  • 2 tbsp Red onion sliced thin
  • 2 oz Potato chips
  • 2 Pickle spears

Falafel

  • 1/2 cup Chickpeas drained and rinse
  • 1 tbsp Onion chopped
  • 2 tbsp Fresh parsley
  • 2 tbsp Fresh cilantro
  • 1/4 tbsp Fresh dill
  • 1/2 tsp Ground cumin
  • 2 cloves Garlic
  • 1/2 tsp Salt
  • 1/2 tsp Baking powder
  • 4 tbsp Extra-virgin olive oil
  • 1 tbsp All-purpose flour

Tahini Sauce

  • 1 tsp Lemon juice
  • 2 tbsp Tahini paste
  • pinch Ground cumin
  • Cold Water as needed
US Customary - Metric

Instructions

  • For the falafel: add the chickpeas, onion, parsley, cilantro, dill, cumin, garlic, salt, baking powder, and half of the oil into a blender or food processor and blend for 40 seconds at a time until all is well combined. Fold in the flour. Refrigerate for 20 minutes.
  • For the tahini sauce: Whisk all the ingredients together. Whisk in water 1 tablespoon at a time until you reach a creamy consistency. Season with salt and pepper to taste.
  • In the meantime, heat the remaining oil for the falafel over medium heat in a saute pan. Form mixture into equal patties about 1/2 inch thick. Fry patties in the hot oil until browned, 3 to 4 minutes per side.
  • In a nonstick pan on medium heat, warm the pita for 1 - 2 minutes per side.
  • Place the lettuce, tomatoes, falafel, olives, feta, and onion on the pita. Drizzle the sauce over top. Fold in half and serve with chips and pickle.

Nutrition

Calories: 673kcal | Carbohydrates: 68g | Protein: 17g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1997mg | Potassium: 874mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2882IU | Vitamin C: 21mg | Calcium: 311mg | Iron: 5mg