Eosinophilic Esophagitis Friendly Vegan Falafel Wrap
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Learn more →Ingredients
4 servings
For the falafel
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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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