PEACE IN THE MIDDLE EAST Recipe

Make Hummus

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

Prepare Falafel

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.

Roast Cauliflower

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.

Cook Couscous and Quinoa

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.

Pickle Carrot

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.

Make Vinaigrette

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

Assemble Wrap

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.