Anti Inflammatory Vegan Falafel Wrap

Total time1 hr 10 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the falafel

2 cans (15 oz each) chickpeas, drained and rinsed
Goya Peas Chick Garbanzos Can - 15.5 Oz O Organics Organic Beans Garbanzo - 15 Oz Jacks Quality Beans Organic Low Sodium Garbanzo - 13.4 Oz Green Valley Organics Beans Garbanzo Pouch - 15.5 Oz DeLallo Chickpeas - 14 Oz
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½ cup fresh flat-leaf parsley, roughly chopped
½ cup fresh cilantro, roughly chopped
4 cloves garlic, roughly chopped
1 small yellow onion, roughly chopped
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
1 tsp salt
½ tsp black pepper
3 tbsp all-purpose flour
1 tsp baking powder
3 tbsp olive oil, for frying

For the tahini sauce

⅓ cup tahini
3 tbsp fresh lemon juice
1 clove garlic, minced
3–4 tbsp water
¼ tsp salt

For assembling

4 large flatbreads or pita breads
2 cups romaine lettuce, shredded
2 medium tomatoes, diced
1 medium cucumber, thinly sliced
¼ cup red onion, thinly sliced (optional)

Instructions

1
Spread the drained chickpeas on a clean kitchen towel or paper towels and pat thoroughly dry — excess moisture will make the falafel mixture too wet to hold together.
2
Add the dried chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne, salt, and black pepper to a food processor. Pulse in short bursts, 10–12 times, until the mixture resembles coarse, slightly damp crumbs — it should hold together when pressed but not be a smooth paste.

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