Mini Falafel Wraps (Printable Version)

Soft falafel balls hugged by warm pita along with crunchy veggies and creamy tahini for a tasty and filling bite.

# Ingredients You'll Need:

01 - 2 garlic cloves

02 - 1 can (425 g) chickpeas, rinsed and drained

03 - 120 ml fresh parsley

04 - 24 grams chickpea flour or all-purpose flour if gluten isn’t an issue

05 - 1 teaspoon cumin powder

06 - 240 ml mix of lettuce, tomatoes, and cucumbers

07 - 4 whole wheat pita pockets

08 - 60 ml tahini dressing

01 - Use paper towels to soak up all the water after rinsing chickpeas so they’re nice and dry.

02 - Throw chickpeas, parsley, garlic, cumin, and salt in a food chopper. Pulse until you get a chunky blend.

03 - Add your flour to the mix and stir well so it all sticks together.

04 - Roll the mixture into even balls or patties to cook them evenly.

05 - Heat some oil in a frying pan over medium heat. Cook the falafel about 4 minutes on each side until they’re golden and crispy.

06 - Warm up the pita bread a bit, then stuff it with falafel, veggies, and a drizzle of tahini before digging in.

01 - Want a lighter version? Bake falafel at 190°C for 20 minutes instead of frying.

02 - Add a splash of fresh lemon juice to tahini to make it taste even better.

03 - Switch up the veggies to whatever you like for more flavor variety.