Delicious Mini Falafel Wraps (Print-Friendly Version)
Tender falafel bites nestled in warm pita with fresh vegetables and tahini sauce for a wholesome meal.
# Ingredients Required:
→ Legumes and Herbs
01 -
1 can (425 g) chickpeas, drained and rinsed
02 -
120 ml fresh parsley
03 -
2 cloves garlic
→ Spices and Flour
04 -
1 teaspoon ground cumin
05 -
24 grams all-purpose flour or chickpea flour (for gluten-free option)
→ Bread and Vegetables
06 -
4 whole wheat pita breads
07 -
240 ml mixed vegetables (lettuce, tomatoes, cucumbers)
→ Condiments
08 -
60 ml tahini sauce
# Detailed Directions:
01 -
Drain, rinse chickpeas, and pat dry thoroughly with paper towels to remove excess moisture.
02 -
Combine chickpeas, parsley, garlic, cumin, and salt in a food processor and pulse until a coarse mixture forms.
03 -
Add flour to the blended mixture and mix thoroughly to bind the ingredients.
04 -
Form small balls or patties evenly sized for uniform cooking.
05 -
Heat oil over medium heat in a frying pan and cook each falafel for approximately 4 minutes per side until a golden crust develops.
06 -
Warm pita breads slightly, then fill each with falafel, mixed vegetables, and drizzle with tahini sauce before serving.
# Helpful Advice:
01 -
For a healthier variation, bake the falafel at 190°C for 20 minutes instead of frying.
02 -
Enhance the tahini sauce flavor with a squeeze of fresh lemon juice.
03 -
Adjust vegetable selection to personal preference for added variety.