Crispy Falafel Veggie Wrap

In recent years, there has been a significant shift towards plant-based diets, driven by a growing awareness of health, environmental sustainability, and the ethical treatment of animals. As more individuals seek to incorporate plant-based meals into their daily routines, the demand for nutritious and delicious vegetarian options has surged. Among these options, falafel stands out as a beloved and flavorful choice that not only satisfies hunger but also provides a wealth of nutritional benefits.

Discover the joy of plant-based eating with this delicious Crispy Falafel Veggie Wrap recipe. Combining crunchy falafel made from chickpeas and aromatic spices with fresh vegetables, this wrap is a nutritious and satisfying meal option. Perfect for a quick lunch or dinner, it's versatile and easy to customize. Enjoy the rich flavors of tahini sauce and seasonal veggies for a complete culinary experience that’s both wholesome and tasty. Try making this delightful wrap at home!

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Ingredients

For the Crispy Falafel:

1 can (15 oz) chickpeas, drained and rinsed

1 small onion, finely chopped

3 cloves garlic, minced

1/2 cup fresh parsley, chopped

1/2 cup fresh cilantro, chopped

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper (optional, for an extra kick)

1/4 cup flour (adjust as needed)

Oil for frying (vegetable or canola)

For the Veggie Wrap:

4 large whole wheat wraps or pita bread

1 cup mixed salad greens (spinach, arugula, and lettuce)

1 medium cucumber, thinly sliced

1 large tomato, diced

1 medium carrot, grated

1/2 red onion, thinly sliced

1 avocado, sliced

For the Tahini Sauce:

1/4 cup tahini

2 tbsp lemon juice (freshly squeezed for best flavor)

1 garlic clove, minced

2-3 tbsp water (to achieve your desired sauce consistency)

Salt to taste

Instructions

Prepare the Falafel Mixture: In a food processor, combine the drained chickpeas, finely chopped onion, minced garlic, chopped parsley, chopped cilantro, ground cumin, ground coriander, baking powder, salt, black pepper, and cayenne pepper (if using). Pulse the mixture until it is coarsely blended, ensuring it maintains some texture rather than becoming a puree.

Form the Falafel: Transfer the falafel mixture to a mixing bowl. Gradually mix in enough flour to help hold the mixture together—start with 1/4 cup. The final mixture should feel moist yet firm enough to shape into balls. Form golf ball-sized falafel.

Fry the Falafel: Heat oil in a deep skillet or frying pan over medium heat. Once the oil is shimmering but not smoking, carefully add the falafel balls in batches, making sure not to overcrowd the pan. Fry each side until they are golden brown and crispy, about 3-4 minutes. Once cooked, transfer to a plate lined with paper towels to drain excess oil.

Make the Tahini Sauce: In a small bowl, whisk together the tahini, lemon juice, minced garlic, and enough water to thin the sauce to your liking. Season with salt to taste and adjust consistency with more water if necessary.

Assemble the Wraps: Lay one whole wheat wrap or pita flat on a clean surface. Begin layering with a handful of mixed salad greens, followed by the slices of cucumber, diced tomatoes, grated carrot, red onion, and sliced avocado.

Add the Falafel: Place 2-3 falafel balls on top of the layered vegetables and drizzle generously with the tahini sauce for added flavor.

Wrap It Up: Fold the sides of the wrap inward, then roll tightly from the bottom up to enclose the filling. If desired, secure with parchment paper or a toothpick to keep everything in place.

Serve: Slice the wrap in half diagonally for a delightful presentation and serve alongside extra tahini sauce for dipping. Enjoy your delicious crispy falafel veggie wrap!

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 wraps