Falafel Wraps Recipes

FALAFEL WRAPS

Steps:

• Ingredients out • Food processor (bowl blade) • Large frying pan, medium heat • Griddle pan, high heat
• START COOKING
• 1. Drain the beans and chickpeas and put them into the processor.
• 2. Finely grate in the lemon zest, then add a pinch of sea salt and black pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves). Blitz until smooth, scraping down the sides of the processor if needed.
• 3. Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick.
• 4. Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp.
• 5. Rip the seeds and stalks out of the peppers and tear each one into bite-sized chunks. Trim and halve the spring onions, then put on the griddle pan with the peppers and a pinch of salt and pepper, turning when charred.
• 6. Put the tomatoes, chilli and half the coriander leaves into the processor. Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish.
• 7. Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese.
• 8. Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander.
• 9. Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like.

ULTIMATE FALAFEL WRAP

Steps:

• For the tahini sauce, mix together all the ingredients with some seasoning in a small bowl.
• Warm the flatbread in a dry frying pan - around 30 seconds on each side. Spoon the tahini sauce onto the flatbread and top with the falafel and avocado, then scatter with the herbs, squeeze over the lime juice and add the chilli sauce. Roll up and enjoy.

VEGAN FALAFEL WRAP

Steps:

• Take a wrap and spread about a tablespoon of hummus in the middle of it. Layer the lettuce, onions, cucumber, three falafels, pickled turnip (or radish), and sriracha sauce (if using).
• Fold over the sides to overlap in the middle and wrap with unbleached parchment paper and twine or just hold with your hands and enjoy!

SPICY VEGAN FALAFEL WRAP RECIPE

Steps:

• To begin making the Spicy Vegan Falafel Wrap Recipe we will first make the falafel.
• Drain the water from the soaked chickpeas. Grind all the ingredients together for the falafel to make a coarse batter without adding any water. Check the taste and adjust the salt as required.
• Add flour, so you can bind the mixture into some shape.
• Preheat the oil for deep frying in a deep frying pan; fry the falafels on low to medium heat until it is evenly browned and crisp.
• Ensure to fry the all falafel at very low heat, as it will take time to cook perfectly.
• The next step is to assemble the Spicy Vegan Falafel Wrap.
• Toast the tortillas or tawa paratha on a skillet with some butter until it is lightly crisp and has golden brown spots.
• To assemble the falafel wrap, first take a tortilla or a tawa paratha, spread green chutney, add some veggies like tomato, onion, capsicum and the fried falafel.
• Roll into a wrap and serve.
• Serve the Spicy Vegan Falafel Wrap as a Lentil Tabbouleh Recipe (Middle Eastern Vegetarian Salad With Lentils).

FALAFEL WRAPS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.
• To make the falafel, put all the falafel ingredients in a food processor. Season and blend until fairly smooth. Divide the mixture into 12 balls or patties (using wet hands so that they don't stick). Spread the falafels over the prepared tray and bake for 12-15 minutes, or until golden-brown and crisp.
• To assemble the wraps, mix together the yoghurt, lemon juice and harissa in a small bowl.
• Warm the wraps in a large pan over a medium heat for 1-2 minutes, then spread a large spoonful of yoghurt mixture onto the wraps. Divide the cucumber, carrot, gherkins and lettuce between the wraps and top each with three falafels. Wrap up and serve.

HOW TO MAKE FALAFEL

Steps:

• (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
• Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
• Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
• Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
• Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
• Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
• Place the fried falafel patties in a colander or plate lined with paper towels to drain.
• Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

EASY BAKED FALAFEL WRAPS - GLUTEN FREE

Steps:

• Line a baking tray with parchment and preheat your oven to 400 degrees F.
• Drain chickpeas well and add to your food processor along with all remaining ingredients. Process until crumbly but not pureed. Do not over process.
• Form the mixture into small (1-1.5") balls, squeezing out excess moisture with your hands, then flatten slightly and shape into patty/nugget shape. Place on prepared baking sheet.
• Bake for 15 minutes and then flip your falafel and bake for another 5 minutes until lightly golden brown. Don't overcook your falafel or they will get too dry.
• Serve in pitas with your favourite toppings and sauces or use as salad toppers.

FALAFEL NAAN WRAPS WITH GOLDEN RICE AND SPECIAL SAUCE.

Steps:

• 1. To make the rice. Melt the butter, turmeric, and crushed red pepper flakes in a medium pot over high heat. Add the rice and toss to coat. Stir in 2 cups water and a pinch of salt and bring to a boil. Place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit, covered, for another 15 minutes (don't take any peeks inside!). Fluff the rice with a fork. 2. To make the falafel. Add the veggies to a food processor and pulse until finely chopped. Add the chickpeas, flour, sesame seeds, garlic, cumin, cilantro, and a pinch each of salt and pepper. Pulse until the mixture is combined and mostly smooth. Roll the dough into rounded teaspoon size balls.3. Add a few inches of oil to the bottom of a heavy pot. Heat to 375 degrees F. Fry the balls for 2-3 minutes or until golden and cooked through. Drain onto paper towels and then sprinkle lightly with salt.4. To make the special sauce. Combine all ingredients in a bowl, adding 1-2 tablespoons water if needed to thin the sauce. Taste and season with salt.5. To assemble, stuff the rice into the wraps and top with lettuce, falafels, and cucumber. Drizzle the special sauce and harissa over the falafels. Enjoy!