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Restaurants›Albaraka Mediterranean Market and Grill›Falafel Wraps Recipe

Falafel Wraps Recipe

Name: Albaraka Mediterranean Market and Grills Falafel Wraps Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups dried chickpeas (not canned); 0.5 cups ice water; 1 cup yellow onion, roughly chopped; 1 cup fresh parsley, packed; 0.5 cup fresh cilantro, packed; 4 pieces garlic cloves; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp baking powder; 2 tbsp all-purpose flour; 1.5 tsp kosher salt; 0.5 tsp black pepper; 1 cups vegetable oil (for frying); 1 cups plain Greek yogurt; 2 tbsp tahini; 2 tbsp lemon juice; 1 clove garlic, minced; 0.5 tsp salt; 2 tbsp water (to thin); 0.5 cup cucumber, thinly sliced; 1 piece tomato, sliced; 0.25 cup red onion, thinly sliced; 0.25 cup pickled cucumber or quick-pickles (optional); 4 pieces large pita bread or flatbreads; 2 cups lettuce leaves; 1 tsp hot sauce or chili flakes (optional)

Inspired by Albaraka Mediterranean Market and Grill

Time2h

Serves4

such a good value

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Ingredients

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Falafel

2 cups dried chickpeas (not canned)

1/2 cups ice water

1 cup yellow onion, roughly chopped

1 cup fresh parsley, packed

1/2 cup fresh cilantro, packed

4 pieces Garlic cloves

2 tsp Ground cumin

1 tsp Ground coriander

1 tsp Baking powder

2 tbsp 00 bread flour

1 1/2 tsp kosher salt

1/2 tsp black pepper

1 cups vegetable oil (for frying)

Sauce & Pickles

1 cups plain Greek yogurt

2 tbsp Tahini

2 tbsp ReaLemon lemon juice

1 clove Garlic, minced

1/2 tsp Celtic sea salt

2 tbsp water (to thin)

1/2 cup cucumber, thinly sliced

1 piece tomato, sliced

1/4 cup Red onion, thinly sliced

1/4 cup pickled cucumber or quick-pickles (optional)

Assemble

4 pieces large pita bread or flatbreads

2 cups Lettuce leaves

1 tsp hot sauce or chili flakes (optional)

Method

Falafel

Soak chickpeas

Place the 2 cups dried chickpeas in a large bowl and cover with at least 2 inches of cold water. Soak 12–24 hours in the refrigerator; they will expand. Drain and rinse well before using.

Process mixture

In a food processor, combine the drained chickpeas, chopped onion, parsley, cilantro, garlic cloves, cumin, coriander, kosher salt and black pepper. Pulse in 1–2 second bursts until mixture is finely ground but not a paste — it should hold together when pressed. Scrape down sides as needed. Add ice water and pulse to combine. Finally add baking powder and flour; pulse just to incorporate. If mixture seems too wet and sticky, add up to 1 tablespoon more flour.

Chill

Transfer the falafel mixture to a bowl, cover, and refrigerate for 30–60 minutes. Chilling firms the mixture so it will hold shape when fried.

Shape falafel

Using wet hands or a small scoop, form the mixture into 12–16 golf-ball–size patties or slightly flattened rounds (about 1.5 inches diameter). Keep them uniformly sized for even cooking.

Fry

Pour vegetable oil into a deep skillet or pot to a depth of about 1 inch and heat to 350°F (175°C) or until a small bit of batter sizzles and rises. Fry falafel in batches without crowding, 3–4 minutes per side, until deep golden brown and crisp. Use a slotted spoon to transfer to a paper-towel–lined tray to drain. Alternatively, bake at 400°F (200°C) for 18–22 minutes, turning once, until browned (less crisp than frying).

Sauce & Pickles

Make yogurt-tahini sauce

Whisk together Greek yogurt, tahini, lemon juice, minced garlic, 1/2 tsp salt and 2 tablespoons water in a bowl until smooth. Adjust thickness with additional water or lemon juice to taste; sauce should be pourable but slightly thick.

Prepare vegetables

Thinly slice cucumber, tomato and red onion. If using quick-pickles, drain a bit before assembling. Set aside.

Assemble

Warm bread

Warm pita or flatbreads briefly in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5 minutes so they are pliable.

Build wraps

Spread 2–3 tablespoons of the yogurt-tahini sauce down the center of each warm pita. Layer 3–4 falafel patties, a handful of lettuce, sliced cucumber, tomato and red onion, and pickles if using. Drizzle additional sauce on top and add hot sauce or chili flakes if desired. Fold or roll the pita to enclose the filling. Serve immediately.