Falafel Wrap (ve) Recipe
Chickpea dumpling, garlic, onion, cilantro, parsley, spices, in a wrap with pickled cabbage, tomatoes, tahini, parsley. Served with fries.
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Ingredients
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Falafel Mixture
Wrap Ingredients
Fries
Method
Prepare the Falafel
- 1
Soak and Blend
Drain and rinse the canned chickpeas. In a food processor, add the chickpeas, garlic, onion, cilantro, parsley, cumin, coriander, baking powder, salt, black pepper, and flour. Blend until a coarse mixture is formed, scraping down the sides as needed.
- 2
Shape the Falafel
Transfer the mixture to a bowl and refrigerate for about 30 minutes to firm up. Once firm, shape the mixture into small balls or patties.
Cook the Falafel
- 3
Fry the Falafel
In a deep skillet or frying pan, heat oil over medium heat. Fry the falafel in batches until golden brown and crispy on all sides, about 4-5 minutes per batch.
- 4
Drain Excess Oil
Remove the falafel from the oil and place them on a paper towel to drain any excess oil.
Prepare the Fries
- 5
- 6
Bake the Fries
Preheat the oven to 200°C (400°F). Spread the fries on a baking sheet and bake for about 25-30 minutes or until golden and crispy, flipping halfway through.
Assemble the Wrap
- 7
Prepare the Wrap
Warm the tortilla wraps in a skillet for a minute on each side. Place a few pieces of falafel in the center of each wrap.
- 8
Add Toppings
Top the falafel with pickled cabbage, sliced tomatoes, tahini, and fresh parsley.
- 9
Wrap and Serve
Fold the sides of the tortilla over the filling and roll tightly. Cut in half and serve with fries on the side.
