Middle Eastern Falafel Wrap
Allow about 55 minutes for this Middle Eastern wrap, which makes 4 servings. The main ingredients are dried chickpeas, fresh parsley and garlic cloves. The cooking is mostly frying. It is vegetarian and vegan. Each serving has about 420 calories and 16 g of protein.
- Total time
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Save this recipe in Buttter
It is in the Global Street Food cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 4 servings
- 400 gdried chickpeas
- 1 handfulfresh parsley
- 4 clovesgarlic
- 1 tspcumin
- 1 tspcoriander powder
- 4flatbread
- 2tomatoes
- 1cucumber
- 4 tbsptahini
- 250 mlvegetable oil
Instructions
- Soak the dried chickpeas overnight in plenty of water, then drain well. Do not use canned chickpeas as they are too soft.
- Pulse the soaked chickpeas in a food processor with parsley, garlic, cumin, and coriander powder until a coarse, moldable mixture forms. Shape into small patties.
- Heat vegetable oil in a deep pan to 180°C. Fry falafel in batches for 3-4 minutes until deep golden brown. Drain on paper towels.
- Dice the tomato and cucumber into small cubes to make a simple salad.
- Warm the flatbread, spread tahini across the center, add falafel and the tomato-cucumber salad. Roll tightly and serve.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 16 g
- Fat
- 18 g
- Carbs
- 50 g
Approximate values for one serving.
About this recipe
- Cuisine: Middle Eastern
- Dish type: Wrap
- Diet: vegetarian, vegan
- In cookbook: Global Street Food
