Crispy Falafel Veggie Wrap

Falafel has emerged as a beloved staple in vegetarian cuisine, captivating taste buds across the globe. Originally hailing from the Middle East, this deep-fried ball or patty made primarily from chickpeas has gained immense popularity, not just for its unique flavor but also for its versatility. Whether served in a sandwich, salad, or wrap, falafel provides a hearty and satisfying option for those seeking a meatless alternative. In this article, we will explore the background of falafel, its nutritional benefits, and guide you through the initial steps of making a delicious Crispy Falafel Veggie Wrap.

Discover the joy of making your own Crispy Falafel Veggie Wrap with this delightful recipe! This nutritious wrap features crispy falafel made from soaked chickpeas, fresh herbs, and spices, layered with crunchy vegetables and creamy sauces for a burst of flavor. Falafel is packed with protein and fiber, making it a satisfying, healthy meal option for any time of day. Customize your wrap to suit your preferences and enjoy a delicious, meatless feast!

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Ingredients

For the Falafel:

1 cup dried chickpeas (soaked overnight)

1 small onion, finely chopped

2 garlic cloves, minced

1 small bunch fresh parsley, roughly chopped

1 small bunch fresh cilantro, roughly chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon baking powder

Salt and pepper to taste

Oil for frying (such as vegetable or canola oil)

For the Wrap:

4 large whole wheat tortillas or pita breads

1 cup shredded lettuce (romaine or green leaf)

1 medium cucumber, diced

1 large tomato, diced

1/2 red onion, thinly sliced

1/2 cup hummus

1/4 cup tahini sauce or yogurt sauce (optional for drizzling)

Lemon wedges for serving

Instructions

Prepare the Falafel Mixture:

- First, drain and thoroughly rinse the soaked chickpeas to remove excess salt and impurities. In a food processor, combine the chickpeas, chopped onion, minced garlic, parsley, cilantro, ground cumin, ground coriander, baking powder, salt, and pepper. Pulse the mixture until it is coarsely blended, ensuring not to purée it. You may need to scrape down the sides of the processor to ensure even mixing.

Form the Falafel Balls:

- Transfer the mixture to a mixing bowl and cover it with plastic wrap or a clean kitchen towel. Refrigerate for about 30 minutes; this will help the mixture firm up. Once chilled, wet your hands slightly and form the mixture into small balls or patties that are about the size of a golf ball.

Fry the Falafel:

- In a deep, heavy-bottomed skillet or pot, heat approximately 2 inches of oil over medium heat until it reaches around 350°F (175°C). Carefully add the falafel balls in small batches to avoid overcrowding. Fry until they are golden brown and crispy on all sides, which should take about 3-4 minutes per side. Using a slotted spoon, remove them from the oil and let them drain on paper towels to absorb excess oil.

Assemble the Wraps:

- Take a large whole wheat tortilla or pita and spread a generous layer of hummus across the center. Top it with a handful of shredded lettuce, diced cucumber, diced tomato, and thinly sliced red onion. Place 3-4 crispy falafel balls on top.

Drizzle and Roll:

- If desired, drizzle tahini sauce or yogurt sauce over the filling for added creaminess, followed by a squeeze of fresh lemon juice to bring brightness to the flavors. Carefully roll the wrap tightly from one end to the other, tucking in the sides as you roll to secure the filling.

Serve:

- Slice the wraps in half diagonally and arrange them on a plate. Serve with extra lemon wedges on the side for guests to squeeze over their wraps before enjoying. Relish in the flavors of your freshly made crispy falafel veggie wraps while they are still warm!

Prep Time, Total Time, Servings:

30 minutes | 1 hour | 4 servings