Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup fresh parsley, chopped
- 1/4 cup tahini
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 whole wheat wraps or pita bread
- 1 cup mixed vegetables (lettuce, tomatoes, cucumbers)
- Juice of 1 lemon
- 2 tbsp olive oil
Instructions
- If using dried chickpeas, soak overnight. For canned chickpeas, rinse and drain.
- In a food processor, combine chickpeas, parsley, garlic, cumin, coriander, salt, and pepper. Pulse until slightly chunky.
- Form small balls or patties from the mixture and place on a parchment-lined tray.
- Heat oil in a deep pan over medium heat. Fry falafels until golden brown (3-4 minutes per side) or bake at 400°F until crispy.
- For tahini sauce, whisk tahini with lemon juice and water until smooth; season to taste.
- Assemble wraps by layering vegetables on the wrap/pita bread, adding falafels on top, then drizzling with tahini sauce before rolling up.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 wrap (approx. 250g)
- Calories: 480
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg