Falafel Wrap

Ingredients

• Chickpeas3/4 cup (150 g)
• Garlic1 clove (3 g)
• Cilantro2 tablespoon (6 g)
• Baking Soda1/2 teaspoon (3 g)
• Cumin1 pinch (1 g)
• Tortillas2 count (80 g)
• Tomato1/2 count (65 g)
• Lettuce2 leaf (20 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   In the food processor place the chickpeas, cilantro, garlic, oil, cumin, baking soda, salt and pepper to taste.

3. 3

   Step 3

   Optional: You can add a little onion and herb leaves.

4. 4

   Step 4

   Process until you get a paste and add some water if required.

5. 5

   Step 5

   Shape the falafel balls using your hands and refrigerate for a few minutes.

6. 6

   Step 6

   Place a pan over medium heat and once heated, add the balls and let them cook for 2-3 minutes per side until browned.

7. 7

   Step 7

   Alternatively, you can cook in an air fryer for 12 minutes at 356 °F (180 °C). Next, flip and cook for 8-10 more minutes until browned on both sides.

8. 8

   Step 8

   Meanwhile, cut the tomato into small pieces. If desired, you can add chopped cucumber.

9. 9

   Step 9

   Warm the tortillas in a pan for 30 seconds per side.

10. 10

    Step 10

    Fill the tortillas with lettuce, tomato and falafel. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Falafel Wrap can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.