Falafel Wraps

Ingredients/Zutaten

For the Falafel
  • Chickpeas (dried, 1 cup/200g, soaked overnight)
  • Fresh parsley (½ cup/15g, roughly chopped)
  • Fresh cilantro (½ cup/15g, roughly chopped)
  • Red onion (¼ cup/40g, diced)
  • Garlic cloves (3, minced)
  • Ground cumin (1 tsp/2g)
  • Ground coriander (1 tsp/2g)
  • Baking powder (½ tsp/2g)
  • Salt (¾ tsp/5g)
  • Black pepper (¼ tsp/1g)
  • All-purpose flour (3 tbsp/24g)
  • Lemon juice (1 tbsp/15ml)
  • Olive oil (for pan-frying, about 3 tbsp/45ml)
For the Wraps and Toppings
  • Pita bread or large flour tortillas
  • Hummus
  • Tahini
  • Tomatoes, sliced)
  • Cucumber, thinly sliced
  • Red onion, thinly sliced)
  • Romaine lettuce, shredded
  • Pickles, sliced
  • Feta cheese, crumbled)
  • Fresh mint or dill (2 tbsp, chopped)

Instructions/Zubereitung

  1. Soak Chickpeas in cold water overnight (at least 8 hours), then drain well.
  2. In a food processor, combine soaked chickpeas, parsley, cilantro, red onion,garlic cloves, cumin, coriander, baking powder, salt, pepper, flour, and lemon juice.
  3. Pulse until mixture forms a coarse, slightly sticky dough–don’t over-process, or the falafel will be gummy.
  4. Mixture should hold together when pressed but not be mushy. Adjust with flour or water as needed.
  5. Scoop out tablespoon-sized portions and shape into balls and place on a plate.
  6. Heat olive oil in a large skillet over medium heat.
  7. Cook falafel balls 3–4 minutes per side until golden brown and crisp.
  8. Chop other ingredients while falafels are cooking.
  9. Transfer falafels to paper towels to drain.
  10. Heat pita bread or tortillas.
  11. Cut in half to serve.

Pairings/Paarungen

  1. Tzatziki
  2. Soups