Falafel and Tabbouleh Wraps - Vegan
The Falafel and Tabbouleh Wraps bring together the rich, earthy flavors of Middle Eastern cuisine in a convenient, portable form. These wraps feature crispy, homemade falafel paired with refreshing tabbouleh, creamy tahini sauce, and crunchy pickled turnips, all enveloped in soft whole wheat tortillas.
Ingrédients
- 1 cup dried chickpeas, soaked overnight
- 1 large onion, roughly chopped
- 2 tablespoons parsley, chopped
- 2 tablespoons cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking soda
- Salt to to taste
- 3 tablespoons flour
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 whole whole wheat tortillas
- 2 cups tabbouleh
- 1/2 cup tahini sauce
- 1/2 cup pickled turnips
- 1 cup fresh lettuce, shredded
Instructions
- In a food processor, combine the chickpeas, onion, parsley, cilantro, cumin, coriander, and baking soda. Process until smooth and thoroughly combined.
- Transfer the mixture to a bowl, add salt, flour, and pepper. Mix well and let sit for 30 minutes.
- Heat olive oil in a frying pan over medium heat. Form the chickpea mixture into small patties or balls and fry them until golden brown and crispy, about 3-4 minutes per side.
- Warm the whole wheat tortillas in a skillet for about 1 minute on each side.
- To assemble the wraps, spread a generous amount of tahini sauce over each tortilla.
- Add a layer of tabbouleh, followed by falafel, pickled turnips, and shredded lettuce.
- Roll up the tortilla tightly to enclose the filling. Cut in half and serve immediately.
Nutrition (per 100g)
Serving: 100g | Calories: 420kcal | Carbohydrates: 50g | Protéines: 12g | Fat: 20g | Sucre: 4g
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