Falafel Tortilla Wrap

400 g of chickpeas

2 garlic cloves

0.5 onions

1 tbsp. cumin powder

1 tbsp. coriander powder

2 tbsp. chickpea flour

black pepper

salt

olive oil

1 tomatoes

0.5 cucumbers

0.25 red onion

120 g of torn romaine lettuce

15 g of parsley

4 whole-wheat tortillas

(or others) tahini sauce

Mixer

Non-stick frying pan

Salad bowl

Wooden spoon

1. 1

   To prepare the falafels, place the drained chickpeas, garlic, onion, cumin, coriander, chickpea flour, salt and pepper in a blender or food processor. Blend until smooth.

2. 2

   Shape the falafel dough into small balls and flatten slightly to form patties.

3. 3

   Heat a little olive oil in a non-stick frying pan over medium heat. Cook the falafels for about 3-4 minutes on each side, until golden and crispy. Set aside.

4. 4

   In a salad bowl, mix the romaine lettuce, diced tomato, cucumber, sliced red onion, fresh parsley, lemon juice, salt and pepper.

5. 5

   Reheat tortillas as needed.

6. 6

   To assemble the tortilla wraps, place a portion of salad on each tortilla, add the crispy falafels, then drizzle with tahini sauce.

7. 7

   Fold in the sides of the tortillas and roll up to form wraps. Serve immediately.

Nutritional Information

Calories 400 kcal

Fats 15 g

Proteins 12 g

Carbohydrates 55 g

Fiber 9 g

Minerals 200 mg

Seasonal all year round!

Cooking

Main courses

🇱🇧 Lebanon

🇲🇽 Mexico