I love falafel..It is so versatile, it can be served as a snack, in salad bowls, wraps etc. It is so easy to make too. Just coarsely grind soaked chickpeas along with parsley, salt, garlic, spices etc., shape into balls and fry. You can bake it instead of frying for a healthy twist.
Falafel Wrap Recipe
Ingredients (For 5 – 6 wraps)
Falafel – 15 – 18 (Recipe below)
Pita bread, store bought or home made (Click here for the recipe) – 5 – 6
Hummus (Recipe below)
Thinly sliced cucumber, tomato, onion and cilantro – As required
Lettuce and fresh parsley, chopped – As required
Whole olives and pickled chili pepper or cucumber – 2 – 3 for each wrap
Tahini sauce – 1/3 cup (In a bowl, whisk 1/4 cup tahini with 2 – 3 pinches of salt, pepper, 2 – 3 tbsp of Greek yoghurt or sour cream (this is optional), 2 small crushed garlic cloves and 2 – 3 tsp lemon juice. You can use mayonnaise instead.)
Red chili sauce(like Sriracha) – 4 tbsp (Optional, you can also use tomato ketchup)
Spread hummus on a pita bread. Top with sliced cucumber, tomato, onion, lettuce and cilantro. Top with slightly smashed fresh falafel (3 falafel for one wrap), olives and pickles. Drizzle white sauce. Wrap and serve immediately.
Ingredients (Makes 16 falafel)
1. White chana / garbanzo beans – 1.5 cup, dried (Soak it in enough water for at least 10 – 12 hours)
2. Onion – 1/2 cup, chopped
Garlic – 5 cloves, chopped
Parsley – 3/4 cup, roughly chopped (You can use a mix of cilantro + parsley)
Chili powder – 1/2 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Pepper powder – 1 tsp
Baking powder – 1/2 tsp
Salt – To taste
3. Bread crumbs – 1 – 2 tbsp (It is used as a binding agent. You can use maida/ all purpose flour instead. This is completely optional, I haven’t used it. Use only if the dough is wet or doesn’t hold together.)
4. Oil – To deep fry
1. Drain the chick peas well and pat dry using a few paper towels. Place it in a food processor and add all the ingredients numbered 2. Pulse until it forms a coarse mixture scraping the sides in between. If it is very wet, add 1 tbsp bread crumbs / all purpose flour and pulse again. Taste-check for salt. Make small balls out of the mixture and flatten slightly.
2. Heat oil in a pan at medium-high heat. Once the oil is hot (when you drop a small portion of the dough, it should immediately come to the surface bubbling. Fry the falafel balls at medium heat, 4 – 5 at a time until brown on both sides, about 4 minutes. Drain on a paper towel. Falafel is ready to enjoy!
You can also bake falafel instead of frying for a healthier twist. Grease a baking sheet and lay the falafel. Bake at 400 F for 20- 25 minutes flipping to the other side half way through.
- Chick peas – 1 cup
- Tahini (sesame seed paste) – 2 tbsp (I used store-bought)
- Garlic crushed or chopped – 3 large
- Lemon juice -2 tbsp or to taste
- Extra virgin olive oil – 2 – 3 tbsp
- Salt – To taste
1. Soak the chickpeas in enough water overnight. Cook till it is soft and done. Drain and reserve the water in which it is cooked.
2. In a food processor blend the chickpeas, tahini, garlic, lemon juice, olive oil and salt to a smooth paste scraping the sides in between. Add more olive oil / reserved water if needed. Garnish with chopped parsley, a sprinkle of sumac and a little extra virgin olive oil.