Falafel Wrap
Falafel Wrap takes around 45 minutes from beginning to end. For $1.46 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains about 11g of protein, 12g of fat, and a total of 270 calories. This recipe serves 6. A few people really liked this middl eastern dish. This recipe from The Green Forks has 81 fans. Head to the store and pick up tahini, flour, salt, and a few other things to make it today. It is a good option if you're following a dairy free diet. With a spoonacular score of 90%, this dish is awesome. Wrap Stars: Homemade Sweet Potato Falafel Wraps, falafel , how to make falafel | falafel with chickpeas, and King of Falafel & Shawarma's Falafel from 'New York a la Cart are very similar to this recipe.
Servings: 6
Ingredients:
1 teaspoon baking soda
¼ teaspoon black pepper
about ½ cup vegetable/canola oil for frying
¼ teaspoon cayenne pepper
2 teaspoon cumin
3 tablespoons flour
¼ cup chopped fresh parsley
1 pound dried chickpeas/garbanzo beans (about 2 cups)
4 garlic cloves
1 teaspoon ground coriander
1 tablespoon lemon juice
lettuce
½ cup chopped onion
red onions, sliced
1¾ teaspoon salt
tzatziki sauce or tahini dressing (preferably non-dairy)
tomatoes, sliced
wraps
Equipment:
food processor
colander
sieve
bowl
frying pan
paper towels
Cooking instruction summary:
PREPARE CHICKPEAS: Allow the chickpeas to soak overnight in a bowl, covered with about 3-inches cold water. Using a colander or strainer, drain and rinse the chickpeas well.MAKE THE FALAFEL: In the bowl of a food processor, fitted with a metal blade, add the chickpeas, chopped onion, parsley, garlic cloves, flour, salt, cumin, coriander, black pepper, cayenne pepper, cardamomPour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.Pulse until a rough, coarse meal forms, scraping down the sides of the processor bowl as needed.Process continuously until the texture is paste-like. Don't over-process though or you will make hummus! Once it reaches the desired consistency, pour the mixture into a bowl. If there are any especially large chickpea chunks in the mixture, remove them. Cover and refrigerate mixture 1-2 hours.In a small bowl, combine lemon juice and baking soda. Stir lemon mixture into chickpea mixture with a fork until thoroughly combined. (This step is optional, but produces a slightly fluffier falafel).Fill a skillet with oil to a depth of 1 ½ inches. Heat oil over medium heat.Meanwhile, using hand or an spring-release scoop, form falafel mixture into rounded tablespoon-sized balls ( make slider-shaped patties by pressing down on balls slightly). Balls may seem loose, but will bind when fried.TEST: Drop one falafel ball into the oil to use as a tester for the mixture's consistency and temperature. Fry, rotating the ball around the oil until all sides are golden brown and crispy, about 3-4 minutes. If you have trouble with the ball holding together after frying, return them to the food processor and continue to process until more paste-like. If they still won't hold after frying, you can add 2-3 tablespoons more of flour.Fry remaining falafels, rotating the balls around the oil until all sides are golden brown and crispy, about 3-4 minutes. Drain on paper towels.Serve on wraps with vegetables and tzatziki sauce or tahini dressing.
Step by step:
1. PREPARE CHICKPEAS: Allow the chickpeas to soak overnight in a bowl, covered with about 3-inches cold water. Using a colander or strainer, drain and rinse the chickpeas well.MAKE THE FALAFEL: In the bowl of a food processor, fitted with a metal blade, add the chickpeas, chopped onion, parsley, garlic cloves, flour, salt, cumin, coriander, black pepper, cayenne pepper, cardamom
2. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.Pulse until a rough, coarse meal forms, scraping down the sides of the processor bowl as needed.Process continuously until the texture is paste-like. Don't over-process though or you will make hummus! Once it reaches the desired consistency, pour the mixture into a bowl. If there are any especially large chickpea chunks in the mixture, remove them. Cover and refrigerate mixture 1-2 hours.In a small bowl, combine lemon juice and baking soda. Stir lemon mixture into chickpea mixture with a fork until thoroughly combined. (This step is optional, but produces a slightly fluffier falafel).Fill a skillet with oil to a depth of 1 ½ inches.
3. Heat oil over medium heat.Meanwhile, using hand or an spring-release scoop, form falafel mixture into rounded tablespoon-sized balls ( make slider-shaped patties by pressing down on balls slightly). Balls may seem loose, but will bind when fried.TEST: Drop one falafel ball into the oil to use as a tester for the mixture's consistency and temperature. Fry, rotating the ball around the oil until all sides are golden brown and crispy, about 3-4 minutes. If you have trouble with the ball holding together after frying, return them to the food processor and continue to process until more paste-like. If they still won't hold after frying, you can add 2-3 tablespoons more of flour.Fry remaining falafels, rotating the balls around the oil until all sides are golden brown and crispy, about 3-4 minutes.
4. Drain on paper towels.
5. Serve on wraps with vegetables and tzatziki sauce or tahini dressing.
Nutrition Information:
covered percent of daily need
