Falafel Wrap

A middle eastern dinner menu isn't complete without these crunchy, fluffy falafels made with chickpeas, fresh herbs and spices. These golden brown balls, despite being fried, are light and airy, naturally vegan and gluten-free. The fresh herbs come alive when blended with soft chickpeas and come together to create this mouth-watering street food. Falafel stuffed pita wrap is one of the best ways to consume these beauties. So, here's an easy, fool-proof falafel wrap recipe.

Serves: 8

Ingredients

2 cups Chickpeas

Pinch of Baking soda

1 cup diced Onion

2 chopped Garlic cloves

½ cup Parsley

¼ cup Coriander

3 tbsp Dill

3 tbsp Lemon juice

Salt to taste

1 tsp Paprika

1 ½ tsp Cumin powder

2 tbsp Sesame seeds

Hummus

Baba Ganoush

Tzatziki

Onion

Tomato

Mint leaves

Pita Bread

Method

Step 1- Chickpea Preparation

Wash and rinse the chickpeas. Add the chickpeas and baking soda to a large bowl and add ample water to the bowl. Make sure the chickpeas are submerged in water.

Step 2

Soak the chickpeas in water for 24 hours. Once the chickpeas are soft, drain them and pat them dry. Leave the chickpeas to dry for 1-2 hours.

Step 3- Falafel Mixture

Add dried chickpeas, onions, parsley, coriander, dill, lemon juice, paprika, salt, cumin powder and garlic cloves to a food processor and blend till smooth. Then add the mixture to a bowl, seal it, and place it in the refrigerator for a minimum of 2 hours or overnight.

Step 4- Frying

Once the mixture is set and ready to cook, roast some sesame seeds in a pan and add them to the mix. Then make two inches-wide falafels from the mixture. Add 4 cups of oil to a medium-sized pot and place on high heat.

Step 5

Once the oil is hot, drop in the falafel balls and fry till golden brown. Place the fried falafels on a paper towel to drain the excess oil.

Step 6- Assembly

Add some hummus, baba ganoush, tzatziki, onions, tomatoes, mint leaves and falafel on toasted pita bread. Serve hot!

Tips

1. Don’t use canned or cooked chickpeas.

2. Soak the chickpeas till they are easily squished by hand against the kitchen slab.

3. You can use a bit more baking soda to soften the chickpeas.

4. Ensure to completely dry the chickpeas before blending, as even a little moisture will break your falafels while frying.

5. Leaving the mixture in the refrigerator ensures a sturdy texture and uniform flavour.