Falafel Power Wrap
Crispy fried chickpea fritters wrapped in flatbread with tahini sauce, fresh vegetables, and swappable proteins or spreads. Warm pita or tortilla filled with herbed falafel, cooling sauce, and your choice of crunchy or creamy components.
Ingredients
Method
Pulse soaked, drained chickpeas with onion, garlic, and fresh parsley in a food processor until finely chopped but not smooth (mixture should hold together loosely, not be a paste).
Add chickpea flour, cumin, paprika, salt, and black pepper. Pulse until just combined. Transfer to a bowl and refrigerate for 15 minutes to firm up.
Whisk tahini and lemon juice with 2–3 tbsp water until smooth and pourable; set sauce aside.
Slice cucumber thin, dice tomato, and shred red cabbage. Warm flatbread wrapped in a damp towel or in a skillet over medium heat.
Heat oil to 350°F in a skillet or deep fryer. Working in batches, form falafel mixture into 12–16 walnut-sized balls and fry 3–4 minutes until golden and firm, turning halfway.
Drain fried falafel on paper towels. Keep warm until assembly.
Lay one warm flatbread flat. Drizzle with tahini sauce, then arrange 3–4 falafel fritters down the center.
Top falafel with cucumber slices, diced tomato, and shredded red cabbage. Fold or roll flatbread, wrap with parchment if needed, and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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