Felafel Wrap Recipe
Garbanzo beans and cracked wheat ground with spices, then deep fried and wrapped with lettuce, onions, and zazeeki sauce
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Ingredients
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Falafel Ingredients
Wrap Ingredients
Method
Falafel Preparation
- 1
Soak the Chickpeas
In a bowl, soak the garbanzo beans in water overnight. Drain and rinse before use.
- 2
Prepare the Mixture
In a food processor, combine the soaked garbanzo beans, cracked wheat, garlic cloves, cumin powder, coriander powder, salt, black pepper, baking powder, and parsley. Pulse until the mixture is well combined but still slightly chunky.
- 3
Add Water
Gradually add water to the mixture and pulse until it reaches a dough-like consistency. Transfer the mixture to a bowl and refrigerate for at least 30 minutes.
- 4
Shape the Falafel
Once chilled, scoop the mixture and form small patties or balls with your hands (about 1.5 inches in diameter).
Cooking the Falafel
- 5
Heat the Oil
In a deep frying pan, heat oil over medium heat until it's hot (about 350°F or 175°C). Use enough oil to submerge the falafel.
- 6
Fry the Falafel
Carefully add the shaped falafel to the hot oil. Fry in batches, making sure not to overcrowd the pan, for 3-4 minutes on each side or until golden brown and crispy.
- 7
Drain Excess Oil
Use a slotted spoon to remove the falafel from the oil and place them on a paper towel-lined plate to absorb excess oil.
Assembling the Wrap
- 8
Prepare the Wrapping
Take a pita bread or wrap and open it up gently.
- 9
Add Fillings
Place 1-2 falafel balls inside the wrap, followed by lettuce leaves, sliced onions, and a generous drizzle of zazeeki sauce.
- 10
Wrap It Up
Fold the sides of the wrap inward and roll it up tightly from the bottom to top to secure the fillings.
- 11
Serve
Serve immediately while warm, with extra zazeeki sauce on the side if desired.
