Gimme the Beat hummus, crispy falafel, roasted cauliflower, couscous quinoa blend, pickled carrot, lemon vinaigrette, twisted in a whole wheat tortilla

In a food processor, combine the chickpeas, tahini, garlic, lemon juice, olive oil, salt, and cumin. Blend until smooth. Adjust seasoning as needed.

Make Hummus

Soak dried chickpeas in water overnight. Drain and rinse. In a food processor, combine soaked chickpeas, onion, parsley, garlic, cumin, coriander, baking powder, and salt. Blend until a coarse dough forms. Shape into balls and fry in hot oil until golden brown.

Prepare Falafel

Preheat the oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.

Roast Cauliflower

In a saucepan, bring vegetable broth to a boil. Stir in couscous and quinoa, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.

Cook Couscous and Quinoa

Julienne the carrot. In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer, then remove from heat. Pour over carrot and let sit for at least 30 minutes.

Pickle Carrot

In a bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified.

Make Vinaigrette

Spread a layer of hummus on each tortilla. Add falafel, roasted cauliflower, couscous quinoa blend, pickled carrot, and drizzle with lemon vinaigrette. Roll tightly and serve.

Assemble Wrap

canned chickpeas

tahini

garlic clove

lemon juice

olive oil

salt

cumin

dried chickpeas

onion

fresh parsley

garlic

coriander

baking powder

oil for frying

cauliflower florets

black pepper

couscous

quinoa

vegetable broth

carrot

white vinegar

water

sugar

honey

whole wheat tortillas

PEACE IN THE MIDDLE EAST

peace in the middle east

Recipe information

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